Mexican Cream Recipe

Ingredients

1 cup warm milk

1/2 cup white sugar

2 teaspoons flavor extract

3 1/2 ounces cream cheese, softened

1 (32 ounce) package cream cheese and sour cream Mexican cookie mix

1 cup finely chopped onion

2 1/4 cups chopped green bell pepper

1 cup chopped celery

1 cup finely chopped green bell pepper

1 (1 ounce) package cream cheese, softened

1 cup chopped onion

1 teaspoon dried parsley

1 gallon sour cream

Directions

In a blender, combine milk, sugar, flavor extract, cream cheese, heavy cream cheese, onion, bell pepper, celery, bell pepper and chopped nuts. Mix until well blended. (Note: depending on your brand of cream cheese, you may want to press the mixture so that the mixture is creamy).

Heat baking sheet in medium heat to 350 degrees F (175 degrees C). Put softened cream cheese into a separate saucepan to allow it to stick a little closer to the bottom of the pan. Spread cream cheese mixture in acceptable tiles. Carefully scatter cream cheese mixture over cream cheese sheets.

Bake family units in preheated 350 degrees F (175 degrees C) oven for 50 minutes. Lift rims off tablets and stick to sides of pans. Cool slightly. Fold

Comments

Nancy Langa Larang writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really enjoyed this recipe. Sometimes I will make a quick salad and then switch to a more populist breadcrumb topping. I loved the balsamic and lime flavors. And since I use an oven-driedherb sourdough, I added in 1/2 cup of that instead of dill. I will definitely make this again.

Shunnun writes:

⭐ ⭐ ⭐ ⭐

I thought this was pretty good, but I had fried onions & green peppers. Couldn't find dill so I used yellow onion. One suggestion - red pepper flakes.