| | Directions | | Line 4-cup mold or bowl with plastic wrap. In large bowl, combine all ingredients except crackers and blend well. Press firmly into prepared mold and smooth the top. Cover with plastic wrap. Refrigerate overnight or until firm. Carefully unmold onto serving plate and remove plastic wrap. Garnish as desired. Serve with crackers. |
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| Ingredients | | - |  | 1 shredded cheddar cheese (6 ounce 1 1/2 cup ) |
| - | | 1 shredded Swiss cheese (6 ounce 1 1/2 cup ) |
| - | | 2 packages light cream cheese (Neufchatel), softened (8 ounce pkgs) |
| - | | 1/2 cup shredded carrots |
| - | | 2 tablespoons chopped fresh parsley |
| - | | 1/2 teaspoon onion powder |
| - | | 1/4 teaspoon oregano leaves |
| - | | 1/4 cup milk |
| - | | 1 jar chopped pimientos, drained (2 ounce jar) |
| - | | crackers for serving |
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