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Mediterranean Layered Torte

Looking for an elegant dish to serve at a party? Then check out this layered torte made with hummus, cucumber and olives. Perfect if you love Mediterranean cuisine.

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  • Prep Time 20 min
  • Total Time 24 hr 20 min
  • Servings 40

Ingredients

3
packages (8 ounces each) cream cheese, softened
1
cup crumbled feta cheese
1
jar (8 1/2 ounces) oil-packed sun-dried tomatoes, chopped and well drained
1
container (8 ounces) hummus
1/2
cup chopped seeded unpeeled cucumber
1/2
cup coarsely chopped and well drained pitted Kalamata or Greek olives
Pita bread wedges or toasted baguette slices, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Place cream cheese and feta cheese in food processor. Cover and process until blended. Divide into thirds (about 1 cup each).
  • 2 Line 5-cup mold or loaf pan, 8 1/2x4 1/2x2 1/2 inches, with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon tomatoes evenly over cheese layer. Spoon hummus evenly over tomatoes. Sprinkle with cucumber.
  • 3 Spoon one-third of the cheese mixture over cucumber; smooth top with spatula. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over olives; smooth top with spatula. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours but no longer than 48 hours.
  • 4 When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap. Serve torte with pita wedges.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
55),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3g,
3%
),
Cholesterol
15mg
15%;
Sodium
125mg
125%;
Total Carbohydrate
3g
3%
(Dietary Fiber
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Iron
2%;
Exchanges:
1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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