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Layered Vegetable and Aioli Appetizer




Source of Recipe


Betty Crocker Appetizers and Desserts






List of Ingredients



• 4 ounces fat-free cream cheese, softened
  
• 1/2 cup fat-free mayonnaise
  
• 1 teaspoon finely chopped garlic
  
• 1/2 teaspoon grated lemon peel
  
• Dash of ground red pepper (cayenne)
  
• 2 medium bell peppers (green, red or yellow), cut into 1 1/2-inch pieces
  
• 1 small red onion, cut into 1-inch pieces
  
• 1 cup mushrooms
  
• Olive oil-flavored cooking spray
  
• 2 tablespoons crumbled chevre (goat) cheese
  
• 2 tablespoons chopped fresh basil leaves
  
• Crackers, if desired
  






Instructions



1. Heat oven to 450. Mix cream cheese, mayonnaise, garlic, lemon peel and red pepper in medium bowl until smooth. Cover and refrigerate while preparing vegetables.
   
2. Mix bell peppers, onion and mushrooms in medium bowl. Spray with cooking spray 2 or 3 times; toss to coat. Spread in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 15 to 20 minutes or until vegetables are tender; cool slightly. Coarsely chop vegetables.
   
3. Spread cream cheese mixture on serving platter. Top with vegetables. Sprinkle with chevre cheese and basil Serve with crackers.
   






Final Comments


12 servings.