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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 packages - 10 oz. frozen chopped spinach, thawed and drained
  • 2 blocks - 8 oz. sharp cheddar cheese, shredded
  • 1/2 cups - chopped toasted pecans
  • 1/2 cups - mayonnaise
  • 2 packages - 8 oz. cream cheese, softened and divided
  • 1/4 teaspoons - salt
  • 1/2 teaspoons - pepper
  • 1/4 cups - chutney
  • 1/4 teaspoons - ground nutmeg
  • - additional toasted pecans, for garnish
  • Directions:

    Line a 9-x-5-inch loaf pan with heavy duty plastic wrap.

    Press spinach between layers of paper towels to remove excess moisture; set aside.

    Stir together cheddar cheese, pecans and mayonnaise. Spread 1/2 of this mixture in prepared pan.

    Stir together spinach, 1 package of cream cheese, salt and pepper; spread evenly over cheddar layer.

    Stir together remaining package of cream cheese, chutney and nutmeg; spread over spinach layer.

    Top with remaining cheddar cheese layer.

    This can be served same day or covered tightly and stored in the freezer for up to 1 month. Thaw in refrigerator overnight.

    Garnish, if desired, with toasted pecans, and serve with assorted crackers.

    Brief Description

    Layered cheese loaf made with spinach, cream cheese, pecans, chutney, and cheddar; make up to 1 month ahead and freeze.

    Main Ingredient:

    cream cheese

    Category:  Cold Dips

    Cuisine:  Southern

    Prep Time: 40 min


    Souther Living September 1999

    Posted By:


    Posted On:

    March 7, 2016

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