RITZ Spinach-Cheese Torte

9  Ratings
  • 15 min prep
  • 1 hr 5 min total
  • Makes 28 servings.

RITZ Spinach-Cheese Torte Recipe

Ingredients

  • 34 RITZ Crackers, divided
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 2/3 cup sour cream
  • 2 eggs
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
  • 1 can (14 oz.) artichoke hearts, drained, chopped
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup chopped roasted red peppers
  • 1/4 tsp. ground red pepper (cayenne)

Instructions

  • Heat  oven to 350ºF.
  • Crush  20 crackers; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining whole crackers around inside edge of pan.
  • Beat  cream cheese and sour cream in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in remaining ingredients. Pour into crust.
  • Bake  45 to 50 min. or until top is puffed and center is set. Cool slightly. Refrigerate leftovers.

Recipe Tips

How to Bake in 9-inch Pie PlateDon't have a springform pan? Just bake in a 9-inch pie plate instead, covering edges of crackers with strips of foil near end of baking time if necessary to prevent overbrowning.

SubstitutePrepare using Neufchatel cheese.

NoteRefrigerate leftovers. When ready to serve, bake at 350ºF for 35 to 45 min. or until heated through. Or serve chilled.

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Nutrition Information

Makes 28 servings.

Nutrition per serving:

  • Calories 130 
  • Total fat 11 g
  • Saturated fat 6 g
  • Cholesterol 50 mg
  • Sodium 220 mg
  • Carbohydrate 5 g
  • Dietary fiber 1 g
  • Sugars 1 g
  • Protein 4 g
  • Vitamin A 35 %DV
  • Vitamin C 8 %DV
  • Calcium 8 %DV
  • Iron 2 %DV

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