Layered Athenian Cheese Spread

With holiday spirit, this molded cheese spread combines tender spinach, sweet red peppers and tangy feta and cream cheeses for all-out great flavor.

Prep time: 20 minutes

Chill time: 3 hours

2  packages (8 ounces each) cream cheese, softened

2    packages (4 ounces each) crumbled feta cheese

1 garlic clove, pressed

1 package (10 ounces) frozen chopped spinach, thawed and well drained

1 jar (7 ounces) sweet roasted red peppers, drained and patted dry

1/3  cup whole natural almonds, chopped  

Canapé French Bread (recipe follows), toasted  

  Combine cream cheese and feta cheese in Classic Batter Bowl. Press garlic over cheese mixture using Garlic Press; mix well. Stir in spinach.

Chop red peppers using Food Chopper. Line Small Batter Bowl with plastic wrap; divide cheese mixture in half. Press half of the cheese mixture into small batter bowl; top with red peppers. Spread remaining cheese mixture over red peppers. Cover; refrigerate several hours to allow flavors to blend.

To serve, invert onto serving plate. Remove plastic wrap. Chop almonds with food chopper; press onto top of molded cheese. Serve with toasted Canapé French Bread (p. 25) or assorted crackers.

Yield: 20 servings  

Nutrients per serving (about 3 tablespoons): Calories 130, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 2 g, Protein 5 g, Sodium 250 mg, Fiber less than 1 g  

Diabetic exchanges per serving: 1/2 meat, 1 1/2 fat

Cook’s Tip: You can make this recipe early in the morning on the day of your party. The flavors will be blended even better.