1 cup mayonnaise
1 cup ranch-style salad dressing
1 (12 ounce) package cream cheese, softened
1/2 cup par-baked eggplant
1/4 cup bacon, sliced
1 small red onion, chopped
In a jar doable sized mixing bowl, blend together mayonnaise, ranch-style salad dressing and cream cheese. Pour into a serving bowl and sprinkle evenly over the lamb.
Melt the bacon in a large skillet over medium heat. Reduce heat to lower and saute eggplant and bacon until tender, about 10 to 15 minutes. Season with salt and pepper, and simmer 5 to 10 minutes.
To make Creamy Baked Spread: In a medium bowl, whip together cooled cream cheese mixture and browned meat. In a small bowl, toss together whole Milk and Parmesan. Beat 5-10 minutes until smooth and thickened.
Pour mixture over meat and top with onion and pie crusts.
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