1 8-oz cream cheese, softened
4 oz. diced pimentos
4 oz. chopped olives
4 oz. diced green chilies
Roll cheese out into a rectangle between two sheets of waxed paper.
Remove top layer of waxed paper and spread softened cream cheese on top of Velveeta.
Mix together other ingredients and drain well.
Sprinkle these over the cream cheese layer.
Fold one short end of layers in to the middle, then fold other end over that.
(You are folding the dip in thirds - the waxed paper will help.)
Invert a serving plate on top of the dip, then flip over so the seam side is down and you can remove the paper.
Trim ragged ends.
Serve with sesame melba toasts, or a sesame cracker such as AkMak.
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