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Seven-Layer Salad Spread

6   slices cooked bacon, divided
4   oz (125 g) sharp cheddar cheese
4   green onions with tops
2   plum tomatoes, divided
2   pkg (8 oz/250 g each) cream cheese
1/4   cup (50 mL) mayonnaise
2   garlic cloves, pressed
3/4   tsp (4 mL) coarsely ground black pepper, divided
1 1/2   cups (375 mL) frozen peas, thawed
1/4   tsp (1 mL) salt
   Toasted Baguette Slices (optional, see Cook’s Tip)
  1. Finely chop bacon using Food Chopper; set aside 2 tbsp (30 mL) for garnish. Grate cheddar cheese using Microplane® Adjustable Coarse Grater. Slice green onions with Chef's Knife. Seed and dice tomatoes; set aside.
  2. Place cream cheese in Classic Batter Bowl; microwave, uncovered, on HIGH 30 seconds or until slightly softened. Add remaining bacon, cheddar cheese, green onions, mayonnaise, pressed garlic and 1/2 tsp (2 mL) of the black pepper; mix well.
  3. Place peas, salt and remaining 1/4 tsp (1 mL) black pepper into Manual Food Processor; cover and pump handle until finely chopped. Line Small Batter Bowl with plastic wrap; spread half of the cream cheese mixture evenly over bottom using Small Spreader. Top with half of the pea mixture and half of the tomatoes. Repeat layers one time.
  4. To serve, invert Small Batter Bowl onto Large Round Platter. Remove plastic wrap. Top with reserved bacon. Serve with Toasted Baguette Slices, if desired.

Yield: 32 servings

Nutrients per serving: (about 1 tbsp/15 mL spread): Calories 90, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 2 g, Fiber 0 g, Protein 3 g

Cook's Tips: For Toasted Baguette Slices, preheat oven to 375°F (190°C). Cut 1 (16 oz/450 g) French baguette into 1/4-inch-thick (6-mm) slices. Arrange slices in a single layer over Large Round Stone with Handles. Spray bread with canola oil. Bake 10–12 minutes or until golden brown.