Yield: 8 Servings
|1 pack||(8 oz) light cream cheese|
|½ cup||Reduced fat sour cream|
|1 tablespoon||Olive oil|
|1 cup||Chopped onion|
|3||Green onions;thinly sliced|
From: "Thomas J. May" <Matsubayas@...> Date: Tue, 23 Jul 1996 06:59:59 -0400 Stir cream cheese and sour cream in a bowl. Heat oil in a medium pan. Add onion,salt,pepper, and cook until onion if soft but not browned. Let cool.
Stir into cream cheese mixture along with the green onions and refrigerate at least 30 minutes or up to 2 days.
NOTES: The woman who made this,did not cook the onions. I thought it was really good without being cooked,though she still added the olive oil. She also added about 2 tbsp of liquid beef bouillion to give it some color.
This is definately better than the homemade kind that you make with the instant onion soup mix.
EAT-L Digest 22 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .