1 (8 ounce) package cream cheese, softened
2 (3 ounce) packages cream cheese, softened
1 cup milk
1 (6 ounce) can Italian-style diced tomatoes
1 (8 ounce) can sliced mushrooms
1 cup shredded Swiss cheese
1 (4 ounce) can sliced mushrooms
1 cup sliced mushrooms
1 (11 ounce) can sliced green bell peppers
2 eggs, beaten
1/2 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1 (8 ounce) container sour cream
1 cup sour cream, chopped
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the cream cheese, cream cheese, milk, diced tomatoes and diced mushrooms. Beat in the cream cheese mixture, stir in the Swiss cheese, mushrooms, Swiss cheese, mushrooms and bell peppers. Mix in eggs, Worcestershire sauce, hot pepper sauce and salt. Fold into the cream cheese mixture. Drizzle half of the mixture onto the prepared cookie sheet. Spread remaining mixture onto the cream cheese mixture. Sprinkle with pepper.
Bake in preheated oven for 35 to 35 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting into squares.