Ingredients
- 8 ounce box cheese crackers, finely crushed (about 2 cups)
- 3 tablespoons melted butter or margarine
- 1 pint (2 cups) sour cream
- 1/2 cup pimiento-stuffed green olives
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green pepper
- 1/2 cup finely chopped onion
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika
- Several dashes of Tabasco sauce
- Anchovy fillets (optional)
- Pimiento strips
- Green pepper strips
- Sliced ripe and green olives
- Curly lettuce
How to Make
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Step 1: Mix cheese crumbs with melted butter or margarine and press half into the bottom of a 9-inch springform pan. Set remaining crumbs aside.
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Step 2: In a medium bowl, stir together sour cream, olives, celery, green pepper, onion, lemon juice, salt, Worcestershire sauce, paprika, and Tabasco sauce until blended. Spread sour cream mixture over crumb base; smooth top. Sprinkle remaining half of the cracker crumbs evenly over the top. Press in gently. Cover with plastic wrap and refrigerate for at least 4 hours for flavors to blend. May be refrigerated for up to 2 days.
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Step 3: Before serving, remove sides of springform. Place pie on serving platter and decorate top with alternating strips of anchovy (if using), pimiento, and green pepper. Place slices of green and black olives around top edge. Surround pie with curly lettuce. Cut into pie-shaped wedges to serve.
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VARIATION: To serve 6,, mix 1 1/2 tablespoons butter with a 5-ounce box of cheese crackers, halve the remaining ingredients, and make in an 8-inch springform.
We hope you enjoy this recipe!
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