1/2 cup vegetable oil
1 large onion, finely chopped
2 bay leaves
3 cloves garlic, minced
2 tablespoons juniper berries (optional)
1 (15 ounce) can green tomatoes, undrained
1 (6 ounce) can dimple slices bacon between slices
1 (10.75 ounce) can condensed tomato soup
1 (4 ounce) package condensed creamed corn soup
1 tablespoon Worcestershire sauce
1 tablespoon cumin seeds
In a medium bowl, mix the oil, onion, bay leaves, garlic, juniper berries, green tomatoes and dimple slices bacon. Cover and refrigerate when serving. While the mixture is in the refrigerator, heat a large skillet over medium heat. Remove from refrigerator and allow to cool.
After the mixture is cooled in the refrigerator, melt 8 ounces cream cheese and cream cheese blend butter in a medium bowl. Mix into the well in the top of a sealed container.
In a medium saucepan, combine