Appetizer Cheesecake
1 (6 ounce) box cheese crackers, crushed
2 cups sour cream
1 medium green pepper
10-12 green olives (1/2 c.)
1 small onion, quartered
1 stalk celery (1-inch pieces)
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1 teaspoon salt
1/4 teaspoon paprika
- Layer half of cracker mixture (crackers and sour cream, may have to add some butter to bind) in bottom of 9-inch spring pan.
- Blend all other ingredients in blender; pour into pan.
- Refrigerate at least 24 hours.
- Top with remaining crumbs.
- Garnish with olive slices, pimiento and parsley.
- Serve with an assortment of crackers.