2 eggs, beaten
3/4 cup white wine
1 1/2 pounds cheese
1/4 cup mayonnaise
4 tablespoons chopped green onions
2 green onions
2 tablespoons butter, melted
1 1/2 pounds milk cheese, cubed
1 (15 ounce) can French onion soup, divided
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 cup shredded Swiss cheese
1 tablespoon chopped green onion
2 eggs
1 (10 ounce) package shredded Cheddar cheese
2 ounces milk
1 cup chopped celery
1 teaspoon dried rosemary
1/2 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C).
Place eggs in a large bowl and beat with milk and vinegar. Stir milk mixture into eggs and mix well. Fold into cheese mixture. Stir in green onion, green onions, 2 tablespoons butter, 1/2 pound cheese and yogurt; mix well. Spread mixture into pie crust.
Spread cream cheese mixture over cream cheese slices, fill and seal edges with fresh bread. Sprinkle cream cheese over cream cheese slices.
Beat cream cheese and cream cheese mixture in medium bowl until lightly mixed. Shape cream cheese mixture into a small lump; roll into 1 inch balls and sprinkle with remaining 1 teaspoon butter.
Bake in preheated oven for 40 to 50 minutes or until bubbly. Allow to cool completely. Serve topped with Cheddar cheese and celery.