Pastry for 1 crust 10" pie
1 (8 oz.) pkg. Philly cream cheese, cubed
1 c. milk
4 eggs, beaten
1/4 c. chopped onion
1 tbsp. butter
1 c. finely chopped ham
1/4 c. chopped pimento
1/4 tsp. dill weed
Dash of pepper

On lightly floured surface, roll pastry to 12 inch circle. Place in 10 inch pie plate. Turn under edge; flute. Prick bottom and sides of pastry with fork. Bake at 400 degrees for 12-15 minutes or until pastry is lightly browned.

Combine cream cheese and milk in saucepan; stir over low heat until smooth. Gradually add cream cheese mixture to eggs, mixing until well blended. Saute onions in butter. Add onions and remaining ingredients to cream cheese mixture; mix well. Pour into pastry shell. Bake at 350 degrees for 35-40 minutes or until set. Garnish with ham slices and fresh dill, if desired. Makes 8 servings.

Variations: Substitute 1/4 cup finely chopped green pepper for dill weed. Substitute 10 ounce package frozen chopped spinach, cooked, drained, 1 cup (4 ounce) shredded Natural Swiss cheese and 6 crisply cooked bacon slices, crumbled for ham, pimento and dill weed.

Substitute: 4 ounce package pepperoni slices, chopped, 1/4 cup Kraft grated Parmesan cheese and 1/2 teaspoon dried oregano leaves, crushed, for ham, pimento and dill weed. Place pepperoni on bottom of pastry shell; continue as directed.