Veggie Cheesecake Spread
Updated: Oct 9, 2020
2-1/2 cups crushed Cheez Crackers
2 sticks butter, melted
1 (8 oz) block Cream Cheese
8 oz. sour cream or unflavored yogurt
1/2 cup pimento-stuffed green olives, drained
1 large green bell pepper, deseeded and cut
1 onion, quartered
1 large stalk celery, cut up
1 tsp salt
2 tsp. worcestershire
1 tsp. Tabasco
Various Veggies (celery, carrots chips, bell peppers, etc....)
Vegetable flavor crackers (we LOVE the veggie Ritz )
Mix Cracker crumbs and butter until completely blended.
Take half of the cracker mixture and press it into the bottom of a 9" springform pan. There is no need to grease the pan since there is butter in the crumbs.
In a blender: Add cream cheese and yogurt/sour cream. Blend on medium until smooth. Add olives, bell pepper, onion, celery, salt, worcestershire, and Tabasco. Blend until all veggies are chopped.
Pour liquid mixture over the bottom crust in the springform pan. Gently pour the remainder of the buttered crumbs on top and spread them gently to cover the top of the dip mixture. Cover springform pan with plastic wrap and refrigerate for 24 hours.
After 24 hours, remove springform pan. Set the Veggie Cheesecake Spread (keep it on springform base!) on a larger serving platter and serve with fresh cut veggies and vegetable flavored crackers.