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Layered Cheese Mould

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  Cream cheese 16 Ounce (2 Packages)
  Oil 1 Teaspoon (for greasing)
  Lemon juice 2 Teaspoon
  Grated parmesan cheese 1 Tablespoon
  Chopped parsley 3⁄4 Cup (12 tbs)
  Garlic powder 1⁄8 Teaspoon
  Onion salt 1 Dash
  Creamed cottage cheese 1⁄3 Cup (5.33 tbs)
  Dried basil 1⁄4 Teaspoon
  Tomato paste 2 Tablespoon

Divide cream cheese in 3 parts.
Cream one part well with lemon juice and 1/3 cup Parmesan cheese, then stir in parsley.
Put in bottom of lightly oiled 3-cup mold or bowl with straight sides.
Chill while preparing second layer.
Cream second part of cream cheese with garlic powder, onion salt and cottage cheese.
Spread over first layer and chill.
Cream third part of cream cheese with basil, tomato paste and 2 tablespoons Parmesan.
Spread evenly over second layer.
Cover with waxed paper or plastic wrap and chill overnight.
To unmold, dip mold in warm water a few seconds, then turn out on serving plate.

Recipe Summary

Side Dish

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Layered Cheese Mould Recipe