BLACK CAVIAR PIE

BLACK CAVIAR PIE 1 (3 to 4 oz.) jar lumpfish caviar Mustard eggs 1 c. chopped green onions 1 (2 oz.) jar sliced pimentos 1 lg. (8 oz.) cream cheese 2/3 c. sour cream

Empty caviar into a fine wire strainer and rinse with cold water, let drain. Cover and refrigerate. Prepare mustard eggs and spread in a 9-inch pan. Top with onions and pimentos. Blend cream cheese and sour cream and spread on top. Cover loosely and refrigerate at least an hour or up to a day. Just before serving, spoon caviar in center of pie. Decorate with dill sprigs and lemon slices. Serve with crackers.

MUSTARD EGGS: In food processor or blender, combine 6 hard-cooked eggs, 1/3 cup butter, 2 teaspoons Dijon mustard and 2 teaspoons white wine vinegar, 1 tablespoon fresh fill or 1 teaspoon dill weed. Whirl until smooth. Season with salt.

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