Nappy pie
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | -(up to) | |
| 3 | Ripe avocados; peeled and thinly sliced | |
| 6 | Hard cooked eggs | |
| 4 | tablespoons | Green onion; finely chopped |
| 6 | tablespoons | Miracle Whip |
| ¼ | teaspoon | Dijon mustard |
| 2 | tablespoons | Chopped fresh parsley |
| ½ | Lemon; juice of | |
| Salt and pepper to taste | ||
| 1½ | cup | Sour cream; mixed with |
| ⅛ | teaspoon | Dijon mustard (up to) |
| ½ | cup | Jalapeno jelly (any colour or combination of colours) |
Directions
ADDITIONAL
Dip sliced avocado in lemon juice and arrange on bottom of a quiche or pie plate. Mash the cooked eggs and combine with the green onion, miracle whip, mustard, parsley and salt and pepper. Spoon an even layer over the avocados, then spread sour cream mixture evenly over top. Spread Jalapeno jelly over top, cover and chill for several hours. Serve with crackers, and let your guests, spoon the dip on the crackers. Note: If you want that added Zip, then the jalapeno jelly is really essential. If all you have on hand is regular pepper jelly, then add a couple of dashes of hot sauce to the jelly before spreading it on top of the pie. Alternating green and red jalapeno jelly on top, makes it very attractive to serve for Christmas.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .