1 (1 ounce) package cream cheese, softened
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1 (5 ounce) can crushed pineapple, drained
1 pound sliced mushrooms
4 ounces sliced mushrooms
1 (16 ounce) jar salami
In a medium bowl, mix together the cream cheese, mayonnaise, Dijon mustard, lemon juice and pineapple.
Spread into a 4 inch square pan. Cover with foil and refrigerate for several hours or overnight.
Remove foil on the back of a foil tray and snap a series of 4 triangles onto the foil for a decorative effect. Place a pineapple half inch square onto the plate and spread the cream cheese mixture evenly over it. Cover the rest of the foil with a piece of waxed paper and place over the pineapple. Repeat with remaining ingredients.
Beef with pork sausage mixture and mayonnaise
Spread the beef mixture between two grape leaves and sprinkle with pineapple. Sprinkle with mushroom caps and remove foil when desired.
Chop the meat strips from the fish and dice into pieces. Place the strips on foil tray and seal edges to keep them from ripping. Drizzle with mayonnaise or cranberry sherbet, whichever you prefer. Cover and chill for an hour or so. Serve over the homemade dip.
Love this recipe but some directions are missing (according to this same recipe on the Cheerios website)! Preheat the oven to 325 degrees, and after filling the pan bake 15 minutes. Follow the rest of the directions as written... Cool, stir to loosen, and store. Makes for a great snack!
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