1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
2 large tomatoes, diced
1 (6 ounce) can tomato paste
1 (6 ounce) can tomato juice concentrate
1 (3 ounce) can crushed pineapple juice concentrate
1 (6 ounce) can sliced sweet grapes
1 (6 ounce) can sliced ripe olives
1 (6 ounce) can sliced black olives
1 (1 ounce) can chopped pecans
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 cup chopped onion
2 cups margarine
1/2 cup chopped fresh parsley
1 tablespoon cayenne pepper
Preheat oven to 350 degrees F (175 degrees C).
Spread cream cheese and butter evenly over bottom of 9 inch springform pan. Layer with tomatoes, tomato paste, tomato juice concentrate, pineapple juice concentrate and grapes. Place under center of pan, leaving the outside of pan to vent. Pour tomato mixture over cream cheese pieces. Lay on baking sheet. Bake in preheated oven for 25 minutes. Cool completely.
Stir cream cheese mixture in butter, cream cheese mixture, sour cream and chopped onion. Bake for another 10 minutes or until mixture thickens. Cool.
Lightly grease 9 inch springform pan. Shake remaining ingredients; spread cream cheese mixture over surface. Bake in preheated oven for 20 minutes, or until bubbly and golden brown. Cool completely; store in refrigerator.