Roasted Pepper-Cheese Mold
- Beat cream cheese and sour cream with an electric mixer on low to medium speed until smooth. Stir in onion, garlic, 2 tablespoons cilantro, ground red pepper and cumin.
- Line a small mixing bowl or 6- to 10-ounce custard cup or mold with plastic wrap. Spoon half of the cheese mixture into prepared cup or mold. Sprinkle with roasted red pepper. Spoon remaining cheese mixture on top of the pepper; cover and chill 4 to 24 hours.
- To serve, unmold cheese. Place on a platter and serve with crackers. Garnish with nuts, cilantro, or basil. Makes 12 servings.
Nutrition Facts (Roasted Pepper-Cheese Mold)
- Per serving:
- 50 kcal cal.,
- 5 g fat
- (3 g sat. fat,
- 15 mg chol.,
- 39 mg sodium,
- 0 g carb.,
- 0 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet