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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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My daughter, Amy, won a blue ribbon for this recipe at our town's Wild Rice Festival, writes Sandy tichy of Kelliher, Minnesota. Ingredients:
1 package (8 ounces) cream cheese, softened |
1/4 cup grated parmesan cheese |
2 tablespoons prepared italian salad dressing |
1 teaspoon dried basil |
1/4 teaspoon pepper |
1 cup cooked wild rice |
2 tablespoons diced carrot |
2 tablespoons minced chives |
1 tablespoon sliced ripe olives |
1 tablespoon sliced pimiento-stuffed olives |
1/4 to 1/2 cup slivered almonds, toasted |
Directions:
1. In a small bowl, beat the cream cheese, Parmesan cheese, salad dressing, basil and pepper until smooth. Stir in the rice, carrot, chives and olives.
2. Transfer to a serving bowl. Cover and refrigerate for at least 1 hour. Just before serving, top with almonds. Yield: 2 cups.
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