Recipe Source: Appetizers and Sandwiches from Great American Recipes Recipe Archive Recipe File

Onion Spread with Giant Crackers Amount Ingredient Giant Crackers:   6 pocket breads (pita) 1/2 cup butter or margarine   Seasoned salt or herb blend Onion Spread:   2 pounds ricotta cheese 3 eggs 1/4 cup dill weed 1/8 teaspoon salt 1/8 teaspoon pepper 1 cup chopped green onion, with tops 1 or 2 whole green onions

Preparation Tips:

For giant crackers:
1. Run a sharp knife around edges of pocket breads, then carefully pull apart. arrange as many rounds as will fit (cut sides up and slightly overlapping) on a cookie sheet. Lightly brush with melted butter and seasoned salt or herb blend.
2. Bake at 400 degrees for 5 to 7 minutes or until edges begin to brown.
3. Serve hot or cool. To store as long as 2 days, wrap airtight.

For onion spread:
1. In mixing bowl, smoothly blend ricotta, eggs, dill, salt and pepper. Stir in chopped green onions.
2. Spoon mixture into an 8 or 9 inch cake pan with removable sides. Smooth into an even layer
3. Bake uncovered, at 325 degrees for 40 to 50 minutes or until cheese is firm in center when pan is shaken.
4. Let cool in pan at least 1 hour or cool completely. Cover. Refrigerate as long as 2 days.
5. To serve, run a sharp knife around edge of pan and remove pan sides. Set spread on a serving platter. Garnish with whole green onion.
6. Snap off small pieces of crackers and spread with baked cheese.

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