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Appetizers

RITZ Spinach-Cheese Torte

RITZ Spinach-Cheese Torte recipe
photo by:kraft
Absolutely delicious! Be warned...it doesn't save too well. The dip itself is fine the next day, but the Ritz cracker border gets soggy. Loved how it tasted and looked.....read more
posted by
christyuofm
on 7/5/2013
time
prep:
15 min
total:
1 hr 5 min
servings
total:
28 servings
Magazine Acquisition

What You Need

34
 RITZ Crackers, divided
1/4
cup  (1/2 stick) butter or margarine, melted
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
2/3
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
 eggs
1
pkg.  (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
1
can  (14 oz.) artichoke hearts, drained, chopped
3/4
cup  KRAFT Grated Parmesan Cheese
1/4
cup  chopped roasted red peppers
1/4
tsp.  ground red pepper (cayenne)

Make It

HEAT oven to 350ºF.

CRUSH 20 crackers; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining whole crackers around inside edge of pan.

BEAT cream cheese and sour cream in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in remaining ingredients. Pour into crust.

BAKE 45 to 50 min. or until top is puffed and center is set. Cool slightly. Refrigerate leftovers.

Kraft Kitchens Tips

How to Bake in 9-inch Pie Plate
Don't have a springform pan? Just bake in a 9-inch pie plate instead, covering edges of crackers with strips of foil near end of baking time if necessary to prevent overbrowning.
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Note
Refrigerate leftovers. When ready to serve, bake at 350ºF for 35 to 45 min. or until heated through. Or serve chilled.
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