Ingredients
3
packages (8 ounces each) cream cheese, softened
1
cup crumbled feta cheese
1
jar (8 1/2 ounces) oil-packed sun-dried tomatoes, chopped and well drained
1
container (8 ounces) hummus
1/2
cup chopped seeded unpeeled cucumber
1/2
cup coarsely chopped and well drained pitted Kalamata or Greek olives
Pita bread wedges or toasted baguette slices, if desired
Preparation
Place cream cheese and feta cheese in food processor. Cover and process until blended. Divide into thirds (about 1 cup each).
Line 5-cup mold or loaf pan, 8 1/2x4 1/2x2 1/2 inches, with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon tomatoes evenly over cheese layer. Spoon hummus evenly over tomatoes. Sprinkle with cucumber.
Spoon one-third of the cheese mixture over cucumber; smooth top with spatula. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over olives; smooth top with spatula. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours but no longer than 48 hours.
When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap. Serve torte with pita wedges.
