Recipe: Cheese-Capped Iceberg Lettuce (filled with and olive-cream cheese mixture) (Hellmann's, 1979)

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