November Book Club's Cream Cheese Dip

by

Jonette Wells

This is one of those recipes without instructions that you just kind of throw together. Depending on how much you are making: 1-2 8 oz. pckgs. cream cheese; small can crushed pineapple, chopped almonds, chopped red pepper, chopped onion, 1 tsp. Worc. sauce. I mix all this together in my Cuisine Art and Walla! I decided last time, though, that I would mix everything except the rep pepper and then fold it in at the last, so the red pepper chunks aren't so blended that it turns the sauce a salmon pink color. Then everyone assume's it's a salmon dip; plus I think the white cream cheese with red pepper looks better. Anyway, please add your recipes! I just love our luncheons and the variety of food we get to sample from everyone's kitchen. And thank you Sheila for setting this up -- it's such a good idea!