2 (8 ounce) packages cream cheese, diced
1 (14 ounce) can vegetable broth
1/2 cup vanilla yogurt
1 cup praline (dried fruit) and 1 cup grated Parmesan cheese
4 grated Parmesan cheese vegetables
2 whole almonds
salt and white pepper to taste
1 (8 ounce) package shredded Cheddar cheese, divided
4 ounces shredded mozzarella cheese, divided
2 tablespoons tomato paste
1/3 cup grated Parmesan cheese
1/3 cup shredded Cheddar cheese
salt and pepper to taste
In a blender or food processor, combine cream cheese, vegetable broth, and vanilla yogurt. Process until smooth . Blend in Parmesan cheese . Chill at least 4 hours. Preheat oven to 325 degrees F (165 degrees C).
Layer 1/3 of the Parmesan cheese into each serving dish; top with remaining 1/3, Mozzarella cheese, Cheddar cheese, Parmesan cheese, 1/3 of the mozzarella, and 1/3 of the Cheddar cheese. Place onion and 2 tablespoons tomato paste in the bottom of a 2 quart baking dish. Pour remaining cream cheese over tomato paste, and stir in the mozzarella and Parmesan cheese. Sprinkle top with chopped chives.
Bake in the preheated oven for 45 minutes, or until cheese is bubbly and lightly browned.