Best Layered Cheese Spread Recipes

LAYERED PESTO CHEESE SPREAD

Steps:

• Line a 3-cup bowl with plastic wrap; set aside. , In a small bowl, beat cream cheese and butter until smooth. In another bowl, combine pesto and Parmesan cheese. Layer half of the cream cheese mixture, pesto mixture and sun-dried tomatoes in prepared bowl. Repeat layers. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate. Serve with crackers.

LAYERED CURRIED CHEESE SPREAD

Steps:

• Place the cream cheese, cheddar cheese and curry powder in a small food processor; cover and pulse until blended. , Spread onto a 10-in. round serving platter. Spoon chutney over top; sprinkle with coconut, pecans, green onions and dried currants. Chill until serving. Serve with crackers.

LAYERED CHEESE SPREAD

Steps:

• Spread Cheddar cheese into 5-inch round, about 1/2 inch thick, on serving platter; smooth side and top with small metal spatula. Sprinkle mushrooms over cheese; press lightly.
• Spread cream cheese over mushrooms; smooth side and top. Sprinkle with basil; press lightly.
• Top with Swiss-almond cheese; smooth side and top. Sprinkle bell peppers over top. Press parsley into side. Serve with crackers.

LAYERED BASIL CHEESE SPREAD

Steps:

• Line 3-1/2-to 4-cup bowl or mold with plastic wrap, allowing excess wrap to extend over sides. Set aside.
• In medium bowl gently stir together cream cheese and tomato. Set aside.
• In food processor bowl combine basil, parmesan cheese, parsley, pine nuts and garlic. Cover and process until very finely chopped. With food processor running, slowly add oil through feed tube. Process until mixture is consistency of soft butter.
• Spread one-third of cream cheese mixture in prepared bowl. Top with one-half of basil mixture. Repeat layers. Spread remaining cheese mixture on top. Cover and refrigerate at least 4 hours.
• On serving plate invert bowl. Remove plastic wrap. Garnish with tomato and fresh basil, if desired. Serve with crackers.

LAYERED ARTICHOKE CHEESE SPREAD

Steps:

• Pat artichokes and peppers dry; set aside. Line a 3-cup bowl with plastic wrap. In a large bowl, beat cream cheese and dressing mix until smooth. In another bowl, combine the artichokes, peppers and parsley., Spread a third of the cream cheese mixture into prepared bowl; top with half of the artichoke mixture. Repeat layers. Top with remaining cream cheese mixture. Cover and refrigerate for at least 4 hours. Unmold onto a serving plate. Serve with crackers.

LAYERED BLUE CHEESE SPREAD

Steps:

• On a serving plate, spread two packages of cream cheese into an 8-in. circle. In a small bowl, combine the blue cheese, 1/4 cup sour cream, parsley, cilantro, chives and pepper until blended. Spread over cream cheese layer to within 1/2 in. of the edges. , In a small bowl, beat remaining cream cheese and sour cream until smooth. Spread over blue cheese layer to within 1 in. of the edges. Sprinkle with walnuts just before serving. Serve with breads or crackers.

LAYERED CHEESE SPREAD

Steps:

• Line a 9x5-in. loaf pan with plastic wrap. In a large bowl, combine the cheddar cheese, sour cream, green pepper and hot pepper sauce. Spread into prepared pan; sprinkle with parsley; Refrigerate for 2 hours., In another large bowl, combine the ham, pineapple, cream cheese and ginger. Spread over cheese layer in pan. Refrigerate for 2 hours. Invert onto a serving platter; serve with crackers.

LAYERED THREE-CHEESE SPREAD

Steps:

• In a small bowl, beat the cream cheese, sour cream, mayonnaise, bouillon and cayenne until smooth. Cover and refrigerate overnight. , Spread onto a 10-in. serving plate. Sprinkle with the Parmesan cheese, bacon, tomato, Swiss cheese, chicken and parsley. Serve with crackers or chips.

LAYERED BLUE CHEESE SPREAD

Steps:

• 1. On serving plate spread 2 packages cream cheese into 8 inch circle. Combine blue cheese, 1/4 c sour cream, parsley, cilantro, chives and pepper until blended. Spread over cream cheese layer to 1/2 inch of edges. Beat remaining cream cheese and sour cream until smooth, spread over blue cheese to 1 inch of edges. Sprinkle with walnuts just before serving. Serve with breads and crackers.

LAYERED BASIL CHEESE SPREAD

Steps:

• 1. Line 3 1/2-to 4-cup bowl or mold with plastic wrap, allowing excess wrap to extend over sides. Set aside.2. In medium bowl gently stir together cream cheese and tomato. Set aside.3. In food processor bowl combine basil, Parmesan cheese, parsley, pine nuts and garlic. Cover and process until very finely chopped. With food processor running, slowly add oil through feed tube. Process until mixture is consistency of soft butter.4. Spread one-third of cream cheese mixture in prepared bowl. Top with one-half of basil mixture. Repeat layers. Spread remaining cheese mixture on top. Cover and refrigerate at least 4 hours.5. On serving plate invert bowl. Remove plastic wrap. Garnish with tomato and fresh basil, if desired. Serve with crackers.*NOTE: Two tablespoons KELLOGG'S CORN FLAKE crumbs may be substituted for the pine nuts or almonds.