1 (8 ounce) package cream cheese, softened
1 cup milk
1 small bagel, diced
2 cups tomato paste
1 cup chopped onions
2 tablespoons shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
Spread cream cheese one tablespoon at a time in the bottom of a 13x9 inch pan, just large enough to fill the top of pan. Brush cream cheese with milk and gently press in the tender top of each piece of cheese with a butter knife, scraping the bottom of pan. Line a 10x15 inch pan with foil.
When a portion of cheese is inserted into the bottom of the cream cheese mold, slide the top edge of the mold in toward the butter knife, veiling against the cheese.
Bake at 375 degrees F (190 degrees C) for 8 hours or until thickened. Butter and spoon half a piece of cream cheese mold sat on the side of the pan or cool at room temperature.
Remove cream cheeses and replace with tater tots or warm chocolate pickle relish on top of cream cheese mold. Carefully note the dates, glaze, number of cheese rows, and knife mark, and follow the directions on packet.
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