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CHEESE-CAPPED ICEBERG LETTUCE
1 (8 oz) package cream cheese, softened 3/4 cup Hellmann's or Best Foods Real Mayonnaise, divided use 1/2 cup chopped pimiento stuffed olives 2 tablespoons minced green onion 1 medium head iceberg lettuce FOR THE DRESSING: 1/4 cup catsup 2 teaspoons cider vinegar 3/4 teaspoon chili powder Dash hot pepper sauce
In small bowl with mixer at medium speed beat cream cheese until light and fluffy. Stir in 1/4 cup Real Mayonnaise, olives and onion; set aside.
Remove core from lettuce. Hollow out center, leaving 1-inch shell. Fill with cheese mixture. Seal in plastic bag (or plastic wrap).
Stir together the remaining 1/2 cup Real Mayonnaise and remaining ingredients for the dressing; cover.
Chill lettuce and dressing overnight.
TO SERVE: Cut lettuce into wedges; serve with dressing.
Makes 6 servings From: Recipelink.com Source: Recipe booklet: That Amazing Ingredient: Mayonnaise, Hellmann's and Best Foods Mayonnaise, 1979, 1981
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