This is a unique beginning to any meal. Serve alone or with an assortment of crackers.
1 (12-ounce) package STOUFFER’S Spinach Souffle
1 cup freshly grated Parmesan cheese
2 (8-ounce) containers onion-and-chive flavored cream cheese, softened
2 (4-ounce) packages goat cheese, softened
3 large eggs, lightly beaten
1 teaspoon seasoned pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 garlic cloves, pressed
Vegetable cooking spray
1/4 cup Italian-seasoned breadcrumbs
Toppings: sour cream, pine nuts, shredded Parmesan cheese
THAW spinach souffle in microwave at MEDIUM (50% power) 6 to 7 minutes. Stir together spinach souffle, 1 cup Parmesan cheese, and next 8 ingredients.
OAT a 9-inch springform pan with cooking spray. Sprinkle breadcrumbs over bottom of pan. Spoon spinach mixture into pan.
BAKE at 325 °F for 50 to 55 minutes or just until set. Remove from oven; cool in pan on a wire rack. Cover and chill 8 hours. Serve with desired toppings.
Makes 25 servings.