Ingredients
Scale
- 16 ounces grated sharp Cheddar cheese
- 1 cup finely chopped pecans, toasted
- 1/2 medium yellow onion, finely chopped
- 1/3 to 1/2 cup mayonnaise
- Kosher or sea salt, to taste
- Fresh ground pepper, to taste
- 2 packages (8 ounce) cream cheese, at room temperature, divided use
- 1/3 cup mango chutney, large mango pieces chopped
- 1/2 teaspoon cayenne pepper
- 3 slices bacon, cooked and crumbled
- 5 1/3 ounces (1/2 a 10-ounce package) frozen chopped spinach, thawed and squeezed dry
- 1 medium to large garlic clove, finely chopped
- 1/4 teaspoon dried oregano
- fresh Italian parsley or chopped pecans, for optional garnish
Instructions
- Lightly oil a 6-cup pan or mold (an 8-inch springform pan works well – see Note below for other pan options). Line the pan with plastic wrap, leaving a few inches of plastic wrap overhanging the side. (Oiling the mold keeps the plastic wrap from moving around while you are adding the filling and also makes it easy to unmold.)
- In a large mixing bowl, using your hands, combine the cheddar cheese, pecans, and chopped onion. Stir in 1/3 cup mayonnaise; add more as needed until the mixture holds together when gently squeezed. Season to taste with salt and pepper.
- Spread half of cheese mixture into prepared pan. Place the dish, but not the remaining cheese mixture, in the refrigerator.
- In a medium mixing bowl, using a handheld mixer, blend together 1 package (8 ounces) cream cheese with the chutney and cayenne pepper just until smooth.
- Evenly spread chutney-cheese mixture over the Cheddar cheese layer in the dish, starting with the outside edge. Return to the refrigerator.
- In a medium mixing bowl, using a fork, stir together the remaining package of cream cheese, bacon, spinach, garlic, and oregano. Season to taste with salt and pepper.
- Spoon dollops of the spinach mixture on top of the chutney mixture, starting with the outside edge. Smooth into an even layer.
- Spread the remaining cheddar cheese mixture over the top, smoothing it into an even layer. Cover with plastic wrap, pressing down on the top layer. Refrigerate for at least 2 hours or up to 4 days. (It can also be frozen for up to 1 month.)
- Shortly before serving, remove from refrigerator. If using a springform pan, remove the sides. Unwrap the plastic wrap from the top and sides of the torte. Place a serving dish on top, and holding both together, invert. (The dish is now on the bottom with the torte on top.) Remove the bottom of the springform pan and the remaining plastic wrap. Using a small spatula or knife, smooth the sides of the torte as needed. Garnish with fresh parsley or chopped pecans, if desired.
- Serve with crackers or toasted baguette slices.
Notes
Note on pan: If you don’t have a springform pan, you can use a soufflé dish, or a 6-cup bowl.
Cutting recipe in half: use a 4-cup pan – a small soufflé dish or 7 by 4-inch loaf pan would work.
Make ahead: Torte can be made up to 4 days ahead, well wrapped, and refrigerated. Or, it can be made up to 1 month ahead and frozen. Thaw overnight in the refrigerator, then at room temperature for several hours.
- Category: Appetizer
- Method: No bake
- Cuisine: Southern
Nutrition
- Serving Size: 1/4 cup
- Calories: 224
- Sugar: 3.8 g
- Sodium: 306.7 mg
- Fat: 19.8 g
- Saturated Fat: 8.5 g
- Carbohydrates: 5.5 g
- Fiber: 0.7 g
- Protein: 6.6 g
- Cholesterol: 41.4 mg