Sunday, September 13, 2009

Garden Cheesecake

2 1/2 cups crushed cheese snack crackers
1/2 cup margarine or butter melted
1 8oz package of cream cheese, softened
1 cup plain yogurt
1/2 cup of pimiento-stuffed olives
1 pepper cut into large pieces
1 small onion cut into fourths
1 medium stalk celery,cut into 1 inch pieces
1 t salt
1 t Worcestershire sauce
1/4 t paprika
Dash of red pepper sauce
Assorted raw vegetables
Mix cracker crumbs and margarine Reserve half of the crumb mixture. Press remaining crumb mixture firmly and evenly in bottom of ungreased 9 inch spring form pan
Place cheese and yogurt in blender container. Cover and blend on low speed just until smooth. Add olives, green peper, onion, celery and salt. Worcestershire sauce, paprika and pepper sauce. Blend on low speed just intil vegetables are finely chopped. Pour over crumb base. Sprinkle with reserved crumbs. Refrigerate 24 hours before serving. Serve with raw vegetables.

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