Cheese Torte (MaryAnn Naser Hall)

Ingredients:

16 oz extra sharp cheddar cheese, grated and at room temp.

1 cup pecans, chopped

½ medium onion, minced finely

2-3 Tbsp mayonnaise

2-8 oz pkg cream cheese, softened

1/3 cup chutney

3 slices bacon

1/3 cup frozen chopped spinach

½ tsp cayenne pepper

1 clove garlic, minced (1/2 tsp)

½ tsp salt

¼ tsp oregano

Directions:

Line a one quart dish with a flat bottom and straight sides with plastic wrap.  In a bowl, combine softened cheddar cheese with pecans, onion, and enough mayonnaise to hold the mixture together.  Spread half this mixture over the bottom of the dish.  Chill the dish but not the extra cheese. 

In another bowl, combine 8 oz cream cheese with chutney and cayenne.  Blend thoroughly.  Spread over cheddar cheese mixture.  Chill.

Cook bacon until crisp, drain, and crumble.  Meanwhile thaw spinach, squeezing to remove all water.  Combine and blend in bowl with remaining cream cheese, crumbled bacon, garlic, salt, and oregano. 

Spread chutney mixture over top.  Then top with remaining cheddar cheese.  Cover with plastic wrap overhang.  Refrigerate or freeze until ready to use.  If frozen, thaw overnight in refrigerator.  Serve with crackers.  Serves 20-30.