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Pampered Chef: Need Athenia Cheese Spread Recipe please

  1. its_me_susan

    its_me_susan Senior Member

    2,053
    10
    Does anyone have this recipe handy? Oh how I wish I had the Celebrate cookbook! Someone at my cluster meeting made this last night ~ it is not only BEAUTIFUL to look at, it is AMAZING to eat!

    Thanks in advance!
    Susan
     
    Nov 9, 2005
    #1
  2. its_me_susan

    its_me_susan Senior Member

    2,053
    10
    Found it - this is shaped like a dome (using the batter bowl), in the Celebrate cookbook

    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.
     
    Nov 9, 2005
    #2
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