1 (8 ounce) package cream cheese, softened
1/4 cup shredded Cheddar cheese
2 tablespoons chopped onion
1 1/2 tablespoons chopped green bell pepper
1/2 teaspoon garlic powder
1 (16 ounce) can sour cream
1 (8 ounce) can cream peas, drained
1 (8 ounce) can cream of mushroom soup
1/2 cup diced celery
1/2 cup chopped green onions
In a medium mixing bowl, mix cream cheese, cheese, onion and green peppers until well blended.
Add the cheddar cheese, bell pepper, garlic powder, sour cream and cream peas. Mix until well blended. Spread mixture in a 9x13 inch pan.
Bake at 350 degrees for 25 minutes, or until bubbly and dough is golden brown.
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Meanwhile, cream together the cream cheese and the onion mixture in a large mixing bowl until smooth. Mix in the sour cream, cream of mushroom soup, celery and green onions. Spread mixture into a 9x13 inch pan.
Bake mixture at 350 degrees F (175 degrees C) for 30 minutes. Cool completely.