SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Roasted Pepper-Cheese Mold

Makes: 12 servings
Prep 15 mins
Roasted Pepper-Cheese Mold
  • 2 3  ounce package  cream cheese, softened
  • 3  tablespoons  dairy sour cream
  • 4  teaspoons  finely chopped onion
  • 1  small clove garlic, minced
  • 2  tablespoons  snipped fresh cilantro
  •  Dash ground red pepper
  •  Dash ground cumin
  • 2  tablespoons  chopped, canned, drained roasted red pepper
  •  Assorted crackers
  •  Pine nuts, walnuts, fresh cilantro, or fresh basil

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 50,
  • Fat, total (g) 5,
  • chol. (mg) 15,
  • sat. fat (g) 3,
  • carb. (g) 0,
  • fiber (g) 0,
  • pro. (g) 1,
  • sodium (mg) 39,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe