Layered Cheese Loaf
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| 2 | 8 oz.) pkgs. cream cheese, softened |
| 1/4 cup | butter or margarine |
| 3 Tbsp | milk |
| 2 | 10 oz.) pkgs. frozen, chopped and spinach, thawed (squeeze excess |
| | moisture out) |
| 2 cup | fresh parsley, lightly packed |
| 1/2 cup | walnuts, chopped |
| 1/2 cup | vegetable oil |
| 1 Tbsp | fresh lemon juice |
| 2 clove | garlic, minced |
| 1 tsp | basil |
| 1 tsp | oregano |
| 1-1/2 cup | grated parmesan cheese |
| | french bread slices to serve |
| |
| in a mixing bowl, beat cream cheese, butter and milk until smooth. set |
| aside. in food processor, combine spinach, parsley, walnuts, vegetable |
| oil, lemon juice, garlic and seasonings. process until smooth. add |
| parmesan cheese and blend thoroughly. line 7 1/2 x 3 1/2 x 2 inch loaf pan |
| with plastic wrap. spread 1/3 of the cream cheese mixture evenly in the |
| bottom of pan. top with 1/2 the spinach mixture and spread evenly. repeat |
| layers, ending with the cream cheese mixture. cover and refrigerate 3 to 4 |
| hours or overnight. unmold carefully, remove plastic wrap. garnish with |
| fresh herbs and colorful peppercorns for a festive touch. |
| |
| niki |
| |
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| (ID: 13363) Mirror: rec.food.recipes: Fri, Apr 11, 2003 |