Fiest Cheese Torta
2 packages (8 ounces each) cream cheese, softened
1 Tablespoon Pantry Southwestern Seasoning Mix or Taco seasoning mix
2 garlic cloves, pressed
1 cup (4 ounces) shredded cheddar cheese
¼ cup chopped green onions with tops
¼ cup snipped fresh cilantro
½ cup pitted ripe olives, drained and chopped
1 plum tomato, seeded and diced
Additional snipped fresh cilantro (optional)
Tortilla chips or assorted crackers
Line bowl with plastic wrap; set aside. In bowl, combine cream cheese, seasoning mix and pressed garlic; mix well. Grate cheddar cheese. Chop green onions. Snip cilantro. Add cheddar cheese, green onions and cilantro to cream cheese mixture; mix well.
Chop olives. Slice tomato in half crosswise; remove seeds and dice. For first layer or torta, spoon ½ cup of the cream cheese evenly using Small Spreader. Top with tomato, pressing lightly. For second layer, spoon ½ cup of the cream cheese mixture over tomato, spreading evenly. Top with olives, pressing lightly. For third layer, spoon remaining cream cheese mixture over olives, spreading evenly. Cover; refrigerate at least 30 minutes to allow flavors to blend.
To unmold torta, invert batter bowl onto platter. Remove plastic wrap. Sprinkle with additional snipped cilantro, if desired. Serve with assorted crackers or tortilla chip