1 Refrigerated pie crust
1 ts (heaping) flour
2 pk (3oz) cream cheese,
1 pk (6 1/2oz) garlic and spice
Creamy spreadable cheese
2 tb Butter
1/4 ts Thyme
1/4 ts Ground red pepper
1/2 c Milk or heavy cream
Preheat oven to 375F.
Line pie dish with crust; dust lightly with flour.
Beat cheeses and butter until smooth. Add eggs, thyme and red pepper;
beat until light and creamy. Beat in milk just until blended. Pour
into pie shell.
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Bake, in lower third of oven, about 30 minutes until light and puffy
and a knife tests clean. If browning too quickly, cover with foil
during last 10 minutes of cooking.
Place on wire rack and cool to room temperature.
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