Title: Nappy Pie
Categories: Spice Dip
Yield: 1 Servings

3		Ripe avocados, peeled and
		Thinly sliced
6		Hard cooked eggs
4	tb	Green onion, finely chopped
6		Tblsps miracle whip
1/4	ts	Dijon mustard
2	tb	Chopped fresh parsley
		Juice of half a lemon
		Salt and pepper to taste
1 1/2	c	Sour cream, mixed with
		Additional
1/8	ts	Dijon mustard.
1/4		1/2 cup Jalapeno jelly (any
		Colour or combination of
		Colours)

Dip sliced avocado in lemon juice and arrange on bottom of a quiche or pie plate. Mash the cooked eggs and combine with the green onion, miracle whip, mustard, parsley and salt and pepper. Spoon an even layer over the avocados, then spread sour cream mixture evenly over top. Spread Jalapeno jelly over top, cover and chill for several hours. Serve with crackers, and let your guests, spoon the dip on the crackers. Note: If you want that added Zip, then the jalapeno jelly is really essential. If all you have on hand is regular pepper jelly, then add a couple of dashes of hot sauce to the jelly before spreading it on top of the pie. Alternating green and red jalapeno jelly on top, makes it very attractive to serve for Christmas.

From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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