2 cups slivered almonds
1 cup chopped green olives
1 cup chopped red olives
1 cup chopped red bell peppers
1 cup chopped green onions
1 (16 ounce) package sunflower seeds
1 cup chopped green onions
2 (3 ounce) packages instant cream cheese
1 (2 ounce) can sliced mushrooms, drained
1 (16 ounce) container sour cream, warmed
1 (16 ounce) container sour cream cheese
1 cup chopped green onions
4 ounces green salad greens
2 cups shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with nonstick cooking spray.
Place almonds in a large bowl. Wash almonds under cool running water, and drain.
Place the olive, bell pepper and green onion in a large bowl. Mix together, and set aside. Stir in sunflower seeds, green onions and cream cheese. Pour into a 2 quart casserole dish, spooning into tomato paste halfway through baking. Sprinkle green salad greens over the almonds and peppers, and top with Cheddar cheese.
Bake in the preheated oven for 30 minutes.
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