SPINACH-CHEESE TORTE

Spinach-Cheese Torte image

This warm and creamy dip-style recipe with spinach, artichoke and roasted peppers makes the perfect centerpiece for your party appetizer table.

Provided by My Food and Family

Categories Dairy

Time 1h5m

Yield Makes 28 servings.

Number Of Ingredients 10

Ingredients

34 round buttery crackers, divided
1/4 cup (1/2 stick) butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
1 can (14 oz.) artichoke hearts, drained, chopped
3/4 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped roasted red peppers
1/4 tsp. ground red pepper (cayenne)

Steps:

Heat oven to 350ºF.
Crush 20 crackers; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining whole crackers around inside edge of pan.
Beat cream cheese and sour cream in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in remaining ingredients. Pour into crust.
Bake 45 to 50 min. or until top is puffed and center is set. Cool slightly. Refrigerate leftovers.

Nutrition Facts : Calories 130, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g