| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Round buttery crackers; (about 30), crushed |
| 3 | tb | Butter or margarine; melted |
| 16 | oz | Cream cheese; softened |
| 7 | oz | Prepared pesto |
| 8 | oz | Sour cream; divided |
| 3 | Eggs | |
| 4 | Green onions with tops; thinly sliced | |
| 1 | Plum tomato; seeded and chopped |
INSTRUCTIONS
Preheat oven to 325°F. Using dough and pizza roller, finely crush crackers in sealed plastic bag. In 1 quart batter bowl, combine cracker crumbs and butter; mix well. Press crumb mixture onto bottom of 9" x 13" baker. Bake 15 minutes. Using whisk, whisk cream cheese and pesto in 2 quart batter bowl until well blended. Add 1/3 cup of the sour cream and eggs; whisk until smooth. Pour mixture over crust. Bake 20 - 25 minutes or until center is set; remove to cooling rack. Carefully spread remaining sour cream over hot filling using scraper. Cool; refrigerate at least 3 hours. Just before serving, cut into squares. Sprinkle with green onions and tomato. Yield: 40 squares Typed and Busted by Carriej999@AOL.com Recipe by: Pampered Chef Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 14, 1998
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