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HERB AND BELL PEPPER CHEESE SPREAD
Put MIX HERB AND BELL PEPPER CHEESE in a bowl with 2 – 8 ounce packages softened cream cheese and 1/2 cup (1 stick) butter or margarine. Mix well. Spoon into crocks or airtight containers. Refrigerate for up to 1
week. Serve with crackers or bread.
Put MIX FOR HERB AND BELL PEPPER CHEESE in a bowl with 2 – 8 ounce packages softened cream cheese and 1/2 cup (1 stick) butter or margarine. Mix well. Slice bread longwise. Flatten with a rolling pin slightly. Spread mixture on bread and roll up jelly roll style. At this point they can go in the freezer for later use OR slice and serve.
Blend MIX FOR HERB AND BELL PEPPER CHEESE with 2 – 8 ounce packages cream cheese for a cracker spread.
Crust: 1 cup tortilla chips, finely crushed
3 Tablespoons butter or margarine, melted
Mix up and press into a 9” springform pan. Bake at 325º F for 15 minutes.
2 – 8 ounce packages Neufchatel or Light Cream Cheese
1 – 4 ounce can green chilies, chopped and drained
1 package MIX FOR HERB AND BELL PEPPER CHEESE
1 – 8 ounce package shredded Colby & Monterey Jack mixed cheeses
Beat cream cheese and eggs until well blended. Mix in chilies, herb mix and cheeses. Pour over baked crust. Bake at 325º F for 30 minutes.
1 cup sour cream
1 teaspoon dried dill weed
1 cup yellow, orange and/or red bell peppers, chopped
1/2 cup green onions, sliced
1/3 cup red tomato, chopped
1/4 cup ripe olives, sliced
Mix sour cream and dill weed together. Spread on top of warm cheesecake. Loosen ring but DO NOT remove until cooled completely. Refrigerate several hours or overnight. Top with remaining ingredients and serve with tortilla chips or crackers. Serves 16 to 20.