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Cheese Tomato Aspic Platter

salad.queen's picture
  Unflavored gelatin 1 Tablespoon
  Milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Instant minced onion 2 Teaspoon
  Cream cheese 2 Cup (32 tbs), softened (2 Packages)
  Salad dressing/Mayonnaise 3⁄4 Cup (12 tbs)
  Lemon juice 2 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Stuffed olives 1 Cup (16 tbs), sliced

Sprinkle gelatin over milk in saucepan.
Place over low heat, and stir constantly until gelatin dissolves, about 3 to 4 minutes.
Remove from heat; stir in salt and onion.
Blend cream cheese and salad dressing or mayonnaise until smooth; stir in lemon juice and Worcestershire sauce.
Gradually stir gelatin mixture into cream cheese mixture; beat, if necessary, until smooth.
Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Fold in sliced olives and turn into a 9 x 5 x 3 inch loaf pan or 2 quart mold.
Chill until almost firm.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2573 Calories from Fat 2127

% Daily Value*

Total Fat 239 g367%

Saturated Fat 106.1 g530.3%

Trans Fat 0 g

Cholesterol 653.5 mg217.8%

Sodium 5065.9 mg211.1%

Total Carbohydrates 63 g21%

Dietary Fiber 0.12 g0.48%

Sugars 43 g

Protein 48 g96.9%

Vitamin A 123.5% Vitamin C 24.1%

Calcium 73.9% Iron 19%

*Based on a 2000 Calorie diet

Cheese Tomato Aspic Platter Recipe