Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987.

Ingredients Edit

Directions Edit

  1. Spread dough on a jellyroll cookie sheet then press to edges and press seams together.
  2. Bake as directed until golden brown and cool.
  3. Combine mayonnaise, cream cheese, sour cream, ranch mix, dill, Tabasco and 1 cup cheese.
  4. Mix well and gently spread over cooled crust.
  5. Top with tomatoes and olives then remaining cheese.
  6. Refrigerate until ready to serve.
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