Ingredients Jump to Instructions ↓

  1. 1-1/2 cups finely crushed thin wheat crackers

  2. 375 mL

  3. 1/3 cup melted butter

  4. 75 mL

  5. 2 pkgs light cream cheese (250 g each)

  6. 2 pkgs light Swiss process cheese product (170 g each)

  7. 2 pkgs

  8. 3/4 cup sour cream

  9. 175 mL

  10. 3 tbsp all-purpose flour

  11. 45 mL

  12. 1 tsp dried basil, crushed

  13. 5 mL

  14. 1/2 tsp each ground pepper and hot pepper sauce

  15. 2 mL

  16. 1/4 tsp dried rosemary, crushed

  17. 1 mL

  18. 5 eggs

  19. Wheat crackers or party bread rounds

Instructions Jump to Ingredients ↑

  1. In bowl, combine crushed crackers and melted butter. Press mixture onto bottom and about 1-1/2 inches (4 cm) up sides of 9-inch (23 cm) springform pan; set aside.

  2. Beat cream cheese and process cheese at medium speed on electric mixer until softened. Add sour cream, flour, basil, pepper, hot pepper sauce and rosemary. Beat until well blended. Beat in eggs, one at a time, at low speed until well blended. Pour into prepared pan. Place pan on baking sheet.

  3. Bake in preheated 375 E F (190 E C) oven for 45 minutes or until nearly set in centre. Remove from oven and let cool 5 minutes on rack.

  4. Using a pointed knife, loosen crust from sides of pan. Cool 30 minutes longer. Remove sides of pan; cool completely.

  5. When cooled, replace sides of pan to hold spread. Cover loosely and chill several hours or overnight.

  6. To serve, cut into small wedges. Spread on crackers or bread rounds.

  7. Suggestions The Savoury Swiss Spread can be made a day or two in advance and kept in the refrigerator until ready to serve.


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