Recipe: Apricot Cashew Pepper Cheese Torta

APRICOT CASHEW PEPPER CHEESE TORTA

8 ounces Land O' Lakes cheddar cheese, shredded (2 cups)
2 packages (8 ounces each) cream cheese, softened
2 tablespoons milk
1 teaspoon onion powder
1/3 cup chopped dried apricots*
1/3 chopped red bell pepper
1/3 cup coarsely chopped cashews
Baguette slices or pita bread wedges (optional, for serving)

Combine cheddar cheese, cream cheese, milk and onion powder in small bowl. Beat at medium speed, scraping bowl often, until well mixed.

Spread 1/3 cheese mixture onto bottom of 9-inch round serving dish; sprinkle evenly with dried apricots. Spread cheese mixture carefully over apricots; sprinkle with bell pepper. Repeat with remaining cheese mixture and cashews. Sprinkle with additional apricots and bell pepper, if desired. Cover; refrigerate at least 2 hours to blend flavors.

Remove from refrigerator 30 minutes before serving. Serve with baguette slices, if desired. Store refrigerated.

*Can substitute chopped dried peaches or fruit bits

Makes 2 1/2 cups
Source: Land O' Lakes