Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| \N \N | 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, .