Mini Spinach Artichoke Blue Cheesecakes with Mixed Greens Recipe with Sandra Lee
Ingredients: Makes 12 serving
12 saltine crackers, finely crushed,
1 tablespoon butter, melted
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container spinach and artichoke cream cheese spread
1 (8 ounce) container sour cream, divided
1 (4 ounce) package crumbled blue cheese
1 tablespoon all purpose flour
2 large eggs
1 (5 ounce) bag mixed spring greens,
1 (12 ounce) jar refrigerated blue chese dressing
Garnish: fresh oregano sprigs
Procedures:
Ingredients: Makes 12 serving
12 saltine crackers, finely crushed,
1 tablespoon butter, melted
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container spinach and artichoke cream cheese spread
1 (8 ounce) container sour cream, divided
1 (4 ounce) package crumbled blue cheese
1 tablespoon all purpose flour
2 large eggs
1 (5 ounce) bag mixed spring greens,
1 (12 ounce) jar refrigerated blue chese dressing
Garnish: fresh oregano sprigs
Procedures:
- Preheat oven to 325 degree. Line 1 (12 cup) muffin pan with paper liners. Spray liners with nonstick cooking spray.
- In a small bowl, stir together cracker crumbs and melted butter. Spoon cracker mixture evenly into bottom of liners, pressing to form crust.
- In a large bowl, place cream cheeses, ½ cup sour cream, blue cheese, and flour. Beat at medium speed with an electric mixer until blended. Add eggs, one at a time beating just until yellow disappears after each addition. Spoon cream cheese mixture over cracker mixture, filling paper liners completely full.
- Bake for 40 minutes, or until set. Let cool in pan on a wire rack for 15 minutes. Remove from pan to wire rack, and let cool completely (about 15 minutes). Cover and chill for 2 hours. Freeze for 30 minutes, or until paper liners can easily be removed from cheesecakes. Removes and discard paper liners.
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