Pepper, Olive & Cheese Spread |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 cups | 30 minutes | 1 hour | 90 | N/A | 8g | 190mg | 1g | 4g | 20mg |
| INGREDIENTS: | ||
| 1/2 cup freshly grated Parmesan cheese | 4 ounces (1 cup) Mozzarella Cheese, shredded | 2 tablespoons finely chopped fresh parsley, rosemary and/or thyme leaves |
| 1/2 teaspoon coarsely ground pepper | 1/3 cup roasted red pepper sauce | 1/3 cup chopped pitted Kalamata olives |
| 1 | In large bowl stir together all ingredients except red pepper sauce and olives. |
| 2 | On 9-inch serving plate spread cheese mixture to 6-inch circle. Spread pepper sauce over cheese mixture, leaving 1/2-inch around edge. Top pepper sauce with chopped olives. Cover; refrigerate at least 1 hour to blend flavors. |
| 3 | Garnish with parsley, if desired. Serve with crusty bread or crackers. |