"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Four Layer Cheese Loaf Recipe

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This recipe for Four Layer Cheese Loaf, by , is from Calvary Chapel Myrtle Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Reyes


10-ounce package frozen chopped spinach, thawed and well drained
1-pound sharp cheddar cheese, shredded finely
½ cup chopped pecans, toasted
½ cup Hellman’s mayonnaise
1 8-ounce packages cream cheese, at room temperature
¼ teaspoon sea salt
½ teaspoon freshly ground pepper
¼ cup chutney (any kind)
¼ teaspoon ground nutmeg
Toasted chopped pecans for garnish

Line a 9-by-5- inch loaf pan (bread pan) with plastic wrap (the heavier the better). Press spinach between layers of paper towels to remove excess moisture; set aside.

First and last layer: In a stand mixture, blend together cheddar cheese, pecans and mayonnaise. Spread half of the mixture evenly into prepared pan. Reserve the other half for last layer. Refrigerate formed layer for 30 minutes. Second layer: Blend together spinach, 1 package cream cheese, sea salt and pepper; spread evenly over cheddar cheese layer. Refrigerate again, for 30 minutes. Third layer: Blend together remaining package cream cheese, chutney and nutmeg; spread evenly over spinach layer. Refrigerate again, for 30 minutes.

Top with remaining cheddar mixture. Cover and refrigerate overnight. Or cover tightly and freeze up to 1 month. Thaw in refrigerator overnight. Garnish with toasted chopped pecans and serve with crackers of your choice. Basically, it’s a layered cheese ball. Serves 25 as an appetizer.




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