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Spread: Nine-Layer Mediterranean Spread

Source of Recipe

Karin Calloway


List of Ingredients

8 ounces low-fat cream cheese
4 ounces crumbled feta cheese
1 tablespoon Italian seasoning
1 cup shredded Parmesan cheese
1 (7.5-ounce) can Caponata (eggplant appetizer)
1 green onion, finely chopped
1 (4-ounce) can chopped black olives, drained
1 (8-ounce) jar marinated artichoke hearts, drained and chopped*
Pita chips or crackers




Recipe

* If you can't find the Caponata, substitute chopped roasted red bell peppers.

Combine cream cheese, crumbled feta and Italian seasoning in a food processor or with a hand mixer in a medium bowl. Set aside.

Line a 1-quart bowl with plastic wrap, allowing 8 inches of wrap to extend over sides of the bowl. Layer ingredients in this order: 1/2 of the Parmesan, 1/2 of the Caponata, 1/2 of the cream cheese mixture, the green onions, olives, artichoke hearts, remaining Caponata, remaining cream cheese, remaining Parmesan. Fold plastic wrap over top and refrigerate until firm and ready to serve. The spread may be made as much as two days before serving.

To serve, remove from refrigerator and unfold plastic wrap. Place serving platter face down on top of bowl. Flip it over and remove bowl. Carefully peel off plastic wrap. Serve with pita chips or crackers.

VARIATION: Use the recipe as a base to start formulating layered spreads of your own. For a classic combination, layer cream cheese mixed with dried dill with smoked salmon, drained capers, chopped boiled egg and red onion to spread on toast points. Or create an Indian-inspired version by combining the cream cheese with a teaspoon of curry powder and chopped mango chutney, then layer with chopped green onions, peanuts and well-drained crushed pineapple

Makes 18 appetizer servings.