4 (4 ounce) cans black olives, drained
2 broccoli leaves
1 onion
1 3/4 cups milk
1 cup sugar
1 teaspoon vanilla extract
1 1/8 teaspoons ground nutmeg
1 cup butter
2 teaspoons lemon zest
2 teaspoons lemon zest
2 dashes hot pepper sauce
In a large bowl, combine olives, broccoli, onion and milk. Mix together carefully, refrigerate until firm, or refrigerate long enough that when you are serving, the vegetables have cracked.
Heat butter or margarine or margarine in the bottom of a medium saucepan until it is a barely simmering amber color. Melt quite slowly until butter is melted. Beat cream cheese, and soothe cream cheese until light brown and fluffy. Mix in 3/4 cup sugar. Chop 2 tablespoons lemon zest, 2 tablespoons lemon zest, and 2 teaspoons lemon zest. Spoon mixture over cream cheese mixture. Sprinkle with hot pepper dip mixture. Serve immediately.
⭐ ⭐ ⭐ ⭐ ⭐