1 (28 ounce) can grilled tomato, quartered
1 (8 ounce) container frozen hash brown gravy mix, thawed
1 1/2 cups shredded Swiss cheese
1 (+1 ounce) can sliced green olives
1 (4 ounce) can sliced hot pepper peppers
1 (6 ounce) can sliced mushrooms
1 (6 ounce) can chopped green chile peppers
1 (2.25 ounce) package cream cheese, softened
2 tablespoons Worcestershire sauce
1 tablespoon water
1 (8 ounce) package cream cheese, softened
2 tablespoons butter
2 eggs
In a large plastic container, place the tomato, cheese and pepper jack cheese. Cover tightly with plastic wrap and refrigerate for several hours. Meanwhile, mix together hash brown gravy mix, Swiss cheese, sliced green olives, hot pepper peppers and mushrooms and mix into the tomato mixture. Set aside.
Preheat grill for high heat.
Stir cream cheese into the pot with butter. Whisk until smooth and then stir in the eggs. Fold 3 tablespoons of the cheese mixture into the pot. Simmer 45 minutes, stirring occasionally, until thickened. Serve plastic wrap on the serving platter before adding the rest of the cheese mixture. Cover and refrigerate for approximately 2 hours.
So simple yet so tasty.
⭐ ⭐ ⭐ ⭐ ⭐