Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Side Dishes | Side Dishes
Special diet : | Vegetarian
1 1/2 cups (375 mL) finely crushed thin wheat crackers
1/3 cup (75 mL) melted butter
2 pkgs (250g each) light cream cheese
2 pkgs (170g each) light Swiss process cheese product
3/4 cup (175 mL) sour cream
3 tbsp (45 mL) all purpose flour
1 tsp (5 mL) dried basil, crushed
1/2 tsp (2 mL) each ground pepper and hot pepper sauce
1/4 tsp (1 mL) dried rosemary, crushed
Wheat crackers or party bread rounds
Combine crushed crackers and melted butter. Press onto bottom and about 1 1/2 inches (4 cm) up the sides of a 9-inch (23 cm) springform pan; set aside. Beat cream cheese and process cheese at medium speed on electric mixer until softened. Add sour cream, flour, basil, pepper, hot pepper sauce and rosemary.
Beat until well blended. Beat in eggs, one at a time, at low speed until well blended. Pour into prepared pan. Place pan on baking sheet. Bake in a 375°F (190°C) oven for 45 minutes or until nearly set in centre. Remove from oven and let cool 5 minutes on rack. Using a pointed knife, loosen crust from sides of pan. Cool 30 minutes longer.
Remove sides of pan; cool completely. When cooled, replace sides of pan to hold spread. Cover loosely and chill several hours or overnight. To serve, cut into small wedges. Spread on crackers or bread rounds.
Makes 16 servings.
Imported on 2011-01-20 16:41:26 — Original ID:144