antipasto pronto

12 Servings
¼ cup Chopped onion
1 tablespoon Parkay margarine
1 pack (8-oz) Philadelphia Brand cream cheese; cubed
½ cup Milk
½ pounds Velveeta pasteurized process cheese spread; cubed
3 ounces Pepperoni; chopped
¼ cup Kraft grated Parmesan cheese
  Chopped parsley

In saucepan, saute onions in margarine. Add cream cheese and milk; stir over low heat until cream cheese is melted. Stir in Velveeta cheese spread, pepperoni and parmesan cheese; heat thoroughly, stirring occasionally. Top with parsley. Serve with chips or vegetable dippers. 2-½ cups.

MICROWAVE: Reduce milk to ⅓ cup. Microwave onion and margarine in 1-½ quart casserole or bowl on High for 1 to 2 minutes or until onions are tender, stirring every minute. Stir in cream cheese and milk; microwave 1 to 2 minutes or until sauce is smooth, stirring every minute with wire whisk or wooden spoon. Stir in Velveeta cheese spread, pepperoni and parmesan cheese; microwave 2 to 4 minutes or until thoroughly heated, stirring every minute. Top with parsley.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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