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Home > Caviar Recipes Guide  >  Creme de Caviar

Creme de Caviar

3 (8-ounce) packages cream cheese, softened
1 cup (8-ounces) sour cream
1 medium onion, finely chopped
3-1/2 ounces black lumpfish caviar
Salt and freshly ground pepper to taste
1/2 cup (4-ounces) sour cream
2 hard-boiled eggs, chopped fine
1/2 cup fresh parsley, finely minced
Toast points and fresh crudites as accompaniments

Place cream cheese into a large bowl and cream with electric mixer until softened. Stir in 1 cup sour cream, onion, caviar, salt, and pepper, and mix until well blended. Shape into a mound on a serving platter.

Cover the mound with the 1/2 cup sour cream. Sprinkle to cover with finely chopped egg and top with parsley. Chill in refrigerator for several hours before serving. Serve with toast points and crudites.

Yield: 8 to 12 servings


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