1 (8 ounce) container sour cream
2 (3 ounce) packages cream cheese, softened
1 cup shredded Cheddar cheese
2 egg yolks
1/4 cup distilled white vinegar
1 teaspoon dry mustard
1 tablespoon white sugar
1 teaspoon salt
1/2 teaspoon dried parsley
Spread sour cream evenly on a serving plate. Sprinkle cream cheese over sour cream and top with cheese. Drop by rounded spoonfuls onto prepared bagel tart. Let stand for 10 minutes.
Roast, refrigerate by placing sides down in large pan with lid off. Beat together cream cheese, Cheddar cheese, egg yolks, vinegar, mustard, sugar, salt and parsley. Serve warm or cold.
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