Appetizers

RITZ Spinach-Cheese Torte

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photo by:

kraft

this was great! I added crushed red pepper flakes to give it a kick. It was a hit at a party!

posted by

a cook

on 2/9/2012

time

prep:

15 min

total:

1 hr 5 min

servings

total:

28 servings

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What You Need

RITZ Crackers, divided

1/4

cup (1/2 stick) butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

2/3

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry

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.