Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Sweet Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup butter, softened (1 stick)
- 2 cups grated Swiss cheese (8 oz)
- 2 to 3 tbsp finely chopped chives
- 1 pkg. cream cheese, softened (8 oz)
- ½ tbsp sweet basil flakes
- ¼ tbsp oregano flakes
- ⅛ tbsp garlic powder
- 2 sprinkle cayenne pepper (just a pinch)
- ¼ cup pine nuts (optional, but recommended)
Directions
Beat butter until creamy.
Beat in Swiss cheese and chopped chives and beat until thoroughly blended.
Set aside.
In another bowl, beat cream cheese until creamy.
Beat in the remaining ingredients until blended.
Line a 2 cups mold (without a hole in the center) with plastic wrap.
Now layer evenly half the Swiss cheese mixture and half the cream cheese mixture, using a piece of plastic wrap to help you press the mixture into the designs of the mold.
Repeat layers.
Cover top with plastic wrap and refrigerate.
To unmold, remove plastic cover, invert onto a serving platter and carefully peel off plastic lining.
Sound like a whole production, but lining the mold with plastic wrap, makes unmolding incredibly simple.
Decorate top with fresh minced chives and surround with lemon slices.
Serve with gland soda crackers, or thin slices of crusty Italian bread.
Serves 8 as an appetizer.