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Nutrition Facts
Serving Size 1 (83g) Recipe makes 15 servings
Calories 184
Calories from Fat 149		(80%)
Amount Per Serving		%DV
	Total Fat 16.6g	25%
	Saturated Fat 9.3g	46%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 47mg		15%
Sodium 463mg		19%
Potassium 171mg		4%
Total Carbohydrate 3.8g		1%
	Dietary Fiber 1.3g	5%
	Sugars 1.1g
Protein 6.5g		12%
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Athena Layered Spread

Recipe #275833 | 2 hours | 2 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: startnover
Jan 3, 2008

This is so good! We are big time garlic eaters so I add much more! It makes a pretty presentation so it is perfect for a buffet, but yummy enough to make just because. I serve it with soft french bread baguettes.

SERVES 15 (change servings and units)

Ingredients

16 ounces cream cheese
8 ounces feta cheese
1 (7 ounce) bottle roasted red peppers
10 ounces frozen chopped spinach
2 garlic cloves (I love garlic so I use about 5-6)
1/2 cup toasted sliced almonds

Directions

1
Defrost spinach and squeeze all the water out of it.
2
Blend the cream cheese and feta cheese together till creamy (will be a little lumpy do to feta).
3
Mix the spinach and garlic into the cheese mixture.
4
Drain the peppers and pat dry with paper towels, chop loosely.
5
Line a 1 qt batter bowl with plastic wrap.
6
Sprinkle 2T of almonds at the bottoms.
7
Spread 1/2 of the cheese mixture over the almonds.
8
Top this with 1/2 the red peppers.
9
Spread the other 1/2 of the cheese mixture over this. Fold the edges of the plastic wrap on top of this and chill for at least 2 hrs or as long as 24.
10
unwrap and invert onto serving tray that remaining almonds have been sprinkled over. Tuck remaining red pepper around the edges of the cheese mold and serve with french bread baguettes.