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Prep 20min
Total24hr20min
Servings40
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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
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Steps
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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Don't be tempted to substitute either fat-free, reduced-fat or soft cream cheese for regular cream cheese in this recipe. Those varieties are softer, so the mixture would
not be firm enough to mold.
Purchase minced sun-dried tomatoes to eliminate chopping the tomatoes. Make the torte in a disposable loaf pan. Transporting the torte to the party will be easy, and you won't have to worry about bringing the pan home!
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Nutrition Facts
Serving Size:1 Serving
Calories
70
Calories from Fat
55
Total Fat
6g
Saturated Fat
3g
Cholesterol
15mg
Sodium
125mg
Total Carbohydrate
3g
Dietary Fiber
1g
Protein
2g
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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