- 1 lb extra-sharp grated cheddar cheese
- 1⁄4 C grated onion
- 2-3 Tbsp mayonnaise
- 1 C chopped pecans
- 1 lb cream cheese (two 8-oz packages), softened
- 1⁄3 C chutney
- 1⁄2 tsp cayenne pepper
- 3 slices bacon, cooked until crisp
- 1⁄3 C frozen chopped spinach
- 1 tsp minced fresh garlic
- 1⁄2 tsp salt
- 1⁄4 tsp oregano
Recipe by Sarah Fritschner
Line a 1-quart dish with plastic wrap to allow release.
In a bowl, mix room-temperature cheddar cheese with onion and mayonnaise.
Spread half of mixture in dish.
Chill the dish, but not the remaining cheese mixture.
Add chopped pecans to remaining cheese mixture; set aside.
In another bowl, combine 1/2 pound of cream cheese with chutney and cayenne.
Spread over cheddar mixture in dish.
Thaw spinach and squeeze to remove all water.
Combine spinach in a bowl with remaining cream cheese mixture, bacon, garlic, salt, and oregano.
Spread over chilled cheese-chutney mixture.
Top with the cheese-pecan mixture.
Cover with plastic wrap and refrigerate or freeze until ready to use.
If frozen, thaw overnight in fridge.
Invert torte onto a serving plate and serve with crackers. Serves 20.