My mother is preparing Easter dinner this Sunday so I offered to bring something. She requested that I bring an appetizer. This Three Cheese Spread is perfect because I can make it in advance, is travel friendly, easy to make and has always been a favorite amongst family and friends. I usually like trying new dishes but since this is such a busy weekend for us, I am relying on the tried and true.
So if you are looking for an easy to make ahead of time recipe, check this out…
Three Cheese Spread
Prep time: 15 minutes
Total time: 24 hours (refrigeration)
½ package low fat cream cheese (4 ounces) – softened
1 package fat free cream cheese (8 ounces) – softened
½ cup fat free sour cream
½ cup goat cheese – crumbled
2 tablespoons fresh chives – chopped
1 tablespoon yellow bell pepper – finely chopped
2 tablespoons almonds – finely chopped and toasted
2 tablespoons raisins – finely chopped
2 tablespoons parmesan cheese – grated
½ cup roasted red peppers – drained, rinsed and chopped finely
Assortment of crackers
Line 3 custard molds with plastic wrap. Beat cream cheese on high speed in mixer until fluffy. Add sour cream and goat cheese and beat for 1 minute. Divide mixture in 3 separate bowls.
Bowl 1: Stir in chives and bell peppers. Wrap in plastic wrap. Refrigerate overnight.
Bowl 2: Stir in almonds and raisins. Wrap in plastic wrap. Refrigerate overnight.
Bowl 3: Stir in parmesan cheese and add roasted pepper. Wrap in plastic wrap. Refrigerate overnight.
To serve: Turn over spreads into a serving platter and serve with an assortment of crackers.
Calories = 87 Fat = 4