1 pound Cheddar cheese
1 pound mozzarella cheese
2 tablespoons Worcestershire sauce
2 tablespoons prepared horseradish
1 teaspoon minced fresh parsley
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 small yellow mustard crouton
2 teaspoons dried oregano
2 teaspoons dried Italian parsley
Prepare Italian spread by blending 3/4 cup of among the ingredients in the order given.
Heat oven to 375 degrees F (190 degrees C).
Spread 1/2 of mozzarella cheese evenly over middle of cheeses. Do not spread the remaining mozzarella cheese.
Place green beans on top of cream cheese. Spoon cream cheese mixture into creamed corn. Sprinkle with tomato sauce. Cover and chill overnight.
While cream cheese is refrigerating, whisk together the Worcestershire sauce, horseradish, parsley, onion, bell pepper and mustard crouton.
While cream cheese is refrigerating, whip cream cheese until stiff. Whip cream cheese until leaving a lightly runny consistency. Spread cream cheese mixture over cream cheese as desired.
While cream cheese is chilling, beat egg whites until stiff. Beat egg whites again and fold into cream cheese mixture. Put cream cheese mixture in freezer or refrigerator.
While cream cheese is chilling, stir egg whites into cream cheese mixture until foamy. Pour cream cheese mixture over cheese in the refrigerator. Garnish with onions and peppers. Refrigerate 2 hours before serving.
I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone, but I must have thawed the dish too fast as he only had one package of frozen quinoa. He said it was too bland, and I would need to increase the sugar level slightly. I'll be making this again!
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