Servings 6 Units US
1 deep dish pie shell (9-inch)
1 egg white (lightly beaten, about 1 tablespoon)
5 roma tomatoes (use only Roma tomatoes)
8 -10 fresh basil leaves, chopped
½ cup green onion, chopped
salt & freshly ground black pepper (to taste)
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise
1. Set oven to 350 degrees F.
2. Place the pie shell onto a baking sheet.
3. Lightly brush the bottom and sides with egg white.
4. Partially bake the pie crust for 8 minutes at 350 degrees.
5. Layer the tomato slices with the basil and onion into the partially-baked pie shell, then sprinkle with salt and black pepper.
6. In a bowl mix together both cheeses and the mayonnaise, then spread over the tomatoes.
7. Bake at 350 degrees F for 30 minutes or until lightly browned.
Servings 6 Units US
1 (8 ounce) package cream cheese, at room temperature
1 cup sour cream
2 tablespoons finely chopped green onions
1/2 teaspoon salt
2 tablespoons chopped fresh dill weed
1/2 teaspoon minced garlic (optional)
2 tablespoons milk (optional)
- In a medium bowl, blend cream cheese and sour cream with an electric mixer until smooth. Mix in green onions, salt, dill and garlic. Refrigerate for at least 30 minutes to blend flavors. If the dip is too thick after chilling, stir in milk 1 tablespoon at a time until you reach your desired consistency.
1 Large onion
1 Pound cheddar cheese
5 Jalapeno peppers with seeds
1/2-3/4 Cup mayonnaise
2-4 cloves garlic, mashed
Grind onion, cheese, and peppers in a meat grinder. Mix with mayonnaise and mashed garlic. Refrigerate overnight for best flavor
8 oz. cream cheese
1 stick butter
1/2 tsp. celery salt
1/2 tsp. Worcestershire
1 c. radishes
1/4 c. green onions
Blend butter and cream cheese until creamy, add celery salt, Worcestershire sauce, paprika and green onions. Blend, chop in blender the radishes until finely chopped. Add to cream cheese mixture. Make this the night before and leave in refrigerator until needed. Serve on cocktail rye bread or crackers