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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 25 |
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An absolutely delicious appetizer, which can double as a main entree with larger portions. It's a cinch to make. Found awhile ago back on the internet. Ingredients:
1/2 cup crushed round crackers |
8 oz. smoked salmon |
2 (8-ounce) packages cream cheese, softened |
4 eggs |
1 cup monterey jack cheese, shredded |
1/2 cup sour cream |
2 tsp. dijon mustard |
1/4 cup red onion, minced |
1/4 cup red bell pepper, chopped |
1/4 cup green bell pepper, chopped |
1 teaspoon dried dillweed |
1/4 teaspoon cayenne pepper |
Directions:
1. Sprinkle cracker crumbs in bottom of a lightly greased 9-inch springform pan; set aside.
2. Beat cream cheese at medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add remaining ingredients and mix until well blended. Pour into prepared pan. Bake at 325 degrees F. for 45 to 50 minutes. Cool on a wire rack for 10 minutes. Gently run a knife around edge of pan; release sides of pan. Cool completely. Refrigerate until serving time. Serve at room temperature with crackers.
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