Mediterranean Cracker Spread Recipes

MEDITERRANEAN SPREAD

Steps:

• Mix cream cheese, sour cream, feta cheese, garlic powder, and dill weed in a bowl until well blended.
• Cover and refrigerate for 30 minutes before serving.

LAYERED MEDITERRANEAN TUNA SPREAD

Steps:

• In small bowl, mix cream cheese, shallot and Italian seasoning until well blended. Spread in 8-inch circle on serving plate.
• Top with olives, tuna, tomato, egg and parsley. Serve with crackers.

MEDITERRANEAN CHEESE SPREAD

Steps:

• Combine all ingredients, cover and chill at least 1 hour or up to 24 hours.

CHICKPEA SPREAD

Steps:

• Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot griddle pan or in a cast-iron skillet, grill until tender and slightly char-marked.
• In a food processor, combine the grilled onion, sun-dried tomatoes, garlic, shallots, basil, and cumin. Pulse into a chunky purée. With the motor running, slowly drizzle in the olive oil, then the lemon juice. The mixture should be quite smooth.
• Transfer to a large bowl and add the Chickpea Confit. Fold together to blend. Return to the food processor in batches, and purée until the mixture is smooth and thick. Season to taste with pepper and salt (if the sun-dried tomatoes are very salty, you may not need much). The texture is a matter of taste; if it is very thick, add a little more olive oil to yield a creamier result. Well covered, the spread will last for at least a week in the refrigerator.
• For two different textures, puree half the spread until very smooth and pale, and leave the other half chunky.
• If you refrigerate the spread overnight, you can return it to a nice creamy texture by rewhipping in the food processor (pulse on and off for 1 minute).
• The Wedge: Cut a small triangle of pita and smear with Chickpea Spread. Top with a pinch of crumbled feta and some sliced scallions, picked sprigs of parsley or dill, and a few slivers of olive.

CREAMY MEDITERRANEAN SPREAD

Steps:

• SPREAD cream cheese onto bottom of pie plate.
• COMBINE remaining ingredients; spoon over cream cheese.
• Refrigerate for 1 hour before serving.
• SERVE with Crackers.
• Make Ahead Red pepper topping can be prepared ahead of time. Store in tightly covered container in refrigerator up to 24 hours before spooning over cream cheese as directed.

CREAMY MEDITERRANEAN SPREAD

Steps:

• Spread cream cheese onto bottom of pie plate.
• Combine remaining ingredients; spoon over cream cheese.
• Serve with round buttery crackers.

MEDITERRANEAN CRACKER SPREAD

Steps:

• Drain excess oil from pesto; set aside.
• In a blender or food processor bowl combine drained beans, olive oil, and garlic; cover and blend or process until smooth.
• Spread half of the mixture in the bottom of a 9-inch pie plate. Carefully spread pesto over bean mixture in pie plate. Spread remaining bean mixture over pesto. Top with tomato, cheese, and pepper or olives. Cover and chill in refrigerator for up to 6 hours. Serve with Keebler® Wheatables® crackers.

MEDITERRANEAN SPREAD

Steps:

• 1. Drain any excess oil from pesto. Set aside. In food processor or blender combine beans, olive oil and garlic. Process until smooth.2. Spread half of bean mixture in 9-inch pie plate or quiche dish. Carefully spread pesto over bean mixture in dish. Top with remaining bean mixture. Sprinkle with tomato, feta cheese and pepper or olives. Serve with crackers.