Vegetable Cheesecake

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Instant snacksVegetable Cheesecake



2 1/4 cups crushed Hi Ho crackers
1/2 cup butter or margarine, melted
1 package (8 ounces) cream cheese
1 carton (8 ounces) plain yogurt
1/2 cup pimiento-stufffed olives
1 green bell pepper, cut into 1-inch pieces
1 shallot, quarteredd
1 stalk celery, sliced
1 teaspoon Worcestershire sauce
1/4 teaspoon paprika
salt and pepper
assorted raw vegetables for serving




1. In a bowl, combine the crackers and butter and stir until the crackers are well coated. Press half of the crumbs into the bottom of an ungreased 9-inch springform pan. Set the remaining crumb mixture aside.
2. In the container of a blender, combine the cheese and yogurt and process until smooth. Add the olives, pepper, shallot, celery, Worcestershire sauce and paprika and season with salt and pepper. Process until the vegetables are just chopped.
3. Pour over the crumb crust in the pan and sprinkle with the remaining crumbs. Press lightly to compress, cover and chill for at least 8 hours.
4. Release the sides of the pan and serve with raw vegetables on the side.


Makes: 12 to 16 servings

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