Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Phony Spumoni
Getting reviews...
- Level: Easy
- Total: 1 hr 25 min
- Prep: 25 min
- Inactive: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 600
- Total Fat
- 49 g
- Saturated Fat
- 28 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 34 g
- Cholesterol
- 128 mg
- Sodium
- 954 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 25 min
- Inactive: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 600
- Total Fat
- 49 g
- Saturated Fat
- 28 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 34 g
- Cholesterol
- 128 mg
- Sodium
- 954 mg
Ingredients
Directions
- Combine 1 goat cheese log, the beet and horseradish in a food processor and puree until smooth. Transfer to a bowl and season with salt and pepper; cover and refrigerate.
- Wipe out the food processor and add the remaining goat cheese log, the herbs and garlic; puree until smooth. Transfer to a bowl and season with salt and pepper; cover and refrigerate.
- Wipe out the food processor again and add the cheddar, pimentos, cream cheese, mayonnaise, scallion and hot sauce; puree until smooth.
- Line a 1-quart bowl with plastic wrap, leaving an overhang. Spread the beet-cheese mixture in the bottom of the bowl; press gently with plastic wrap to smooth it into an even layer. Spread the herbed cheese mixture on top, then the pimento cheese mixture, pressing each layer with plastic wrap until smooth and even. Cover with plastic wrap and refrigerate until firm, at least 1 hour. Uncover and invert onto a platter; discard the plastic wrap. Serve with crackers.
