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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (6 ounce) box cheese crackers, crushed |
2 cups sour cream |
1 medium green pepper |
10 -12 green olives (1/2 c.) |
1 small onion, quartered |
1 stalk celery (1-inch pieces) |
2 tablespoons lemon juice |
1 teaspoon worcestershire sauce |
1 dash tabasco sauce |
1 teaspoon salt |
1/4 teaspoon paprika |
Directions:
1. Layer half of cracker mixture (crackers and sour cream, may have to add some
2. butter to bind) in bottom of 9-inch spring pan.
3. Blend all other ingredients in blender; pour into pan.
4. Refrigerate at least 24 hours.
5. Top with remaining crumbs.
6. Garnish with olive slices, pimiento and parsley.
7. Serve with rye or pumpernickel rounds.
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