Judy's Cheese Torte

• 1 (10 ounce) package sharp cheddar cheese, grated and then brought to room temperature
• 1 cup pecans, finely chopped
• 1 medium finely chopped onion
• 2 (8 ounce) packages cream cheese
• 13 cup mango chutney
• 13 cup frozen chopped spinach, thawed
• 14 teaspoon garlic salt
• 18 teaspoon oregano
• 1 tablespoon beef bouillon granules
• 18 teaspoon basil
• 1 dash pepper
• 1 dash celery seed
• 1 dash cumin
• 1 dash nutmeg

1. Combine the cheddar cheese with the onion and pecans in medium bowl.
2. Combine 1 pkg.
3. cream cheese with the chutney in another medium bowl.
4. Combine in a third bowl 1 pkg.
5. cream cheese with the seasonings and the spinach that has been drained and as much water as possible squeezed from it.
6. I use three 2-cup size round bowls with lids.
7. Spray bowls with cooking spray, then line with plastic wrap leaving enough over-hand to cover completely later; spray the plastic wrap.
8. Divide the cheddar mixture into thirds, put half of the divided cheddar into each bowl; pack down; add 1/3 of the mango cheese mixture to each bowl; next add 1/3 of the spinach mixture to each bowl.
9. Lastly, add the remaining cheddar mixture to each bowl.
10. (You will now have four layers.
11. ).
12. Bring plastic wrap over top to cover completely, then put the lid on, store in freezer or fridge if you are serving soon.
13. Invert container onto appropriate size plate before serving and garnish edges with parsley.
14. If you are having a big party, use just one 6 cup round bowl, dividing as stated above.
15. You can also use small loaf pans for this.
16. Serve with assorted crackers.

cheddar cheese, pecans, onion, cream cheese, mango, garlic, oregano, beef bouillon granules, basil, pepper, celery, cumin, nutmeg

Taken from www.food.com/recipe/judys-cheese-torte-328574 (may not work)