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Fiesta Cheese Torta

16   oz (500 g) cream cheese, softened
1   tbsp (15 mL) taco seasoning mix
2   garlic cloves, pressed
4   oz (125 g) shredded cheddar cheese (about 1 cup/250 mL)
1/4   cup (50 mL) chopped green onions with tops
1/4   cup (50 mL) snipped fresh cilantro
1   plum tomato, seeded and diced
1/2   cup (125 mL) pitted ripe olives, drained and chopped
   Additional snipped fresh cilantro (optional)
   Assorted crackers or tortilla chips (optional)
  1. Line inside of Small Batter Bowl with plastic wrap; set aside. In large bowl, combine cream cheese, seasoning mix and garlic; mix until well blended. Stir in cheddar cheese, green onions and cilantro; mix well.
  2. Spoon 1/2 cup (125 mL) of the cream cheese mixture into bottom of batter bowl, spreading evenly. Top with diced tomato, pressing lightly. Spoon 1/2 cup (125 mL) of the cream cheese mixture over tomato, spreading evenly. Top with olives, pressing lightly. Spoon remaining cream cheese mixture over olives, spreading evenly. Cover; refrigerate 30 minutes to allow flavors to blend.
  3. To serve, invert batter bowl onto Holiday Serving Plate. Remove plastic wrap. Sprinkle with additional snipped cilantro, if desired. Serve with assorted crackers or tortilla chips, if desired.

Yield: 20 servings

Nutrients per serving: (2 tbsp/30 mL spread): Calories 110, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 2 g, Protein 3 g, Sodium 170 mg, Fiber 0 g