Spinach Parmesan Torte - the perfect appetizer!

Spinach Parmesan Torte

This was served with Barefoot Moscota wine as guests arrived. Then for their card club luncheon they had Bing Cherry Salad on Fresh Spring Greens with Coca Cola Vinegrette and Toasted Pecans; Hot Chicken Salad; and for dessert the piece de resistance - Mini Bananas Foster Pudding with Marshmellow Meringue. These ladies all have grown families and have been neighbors for over 40 years. They have been there in the best and worst of times for each other. These monthly card parties and luncheons are just fun get togethers and it makes no difference who wins - everyone has fun.

34 Ritz Crackers, divided

1/2 stick butter, melted

2 (8-ounce) packages cream cheese, softened

2/3 cup sour cream

2 large eggs

1 (10-ounce) package chopped spinach, thawed, drained & squeezed dry

1 (14-ounce) jar artichoke hearts, drained, chopped

1-1/2 cups freshly grated Parmesan cheese

1/2 cup grated white Cheddar (or yellow Cheddar)

1/4 cup roasted red peppers, chopped or pimentos, chopped

1/2 cup onion, chopped and sautéed

1/4 teaspoon cayenne pepper

1/2 teaspoon dried basil

1 tablespoon onion powder

1/4 teaspoon garlic powder

Preheat oven to 350 degrees.

Crush 20 crackers; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining whole crackers around inside edge of pan.

Beat cream cheese and sour cream in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in remaining ingredients. Pour into crust.

Bake 45 to 50 minutes or until top is puffed and center is set. Cool slightly. Refrigerate leftovers - NOTE I halfed the recipe and used a small springform pan and it was great; still took about 45 minutes.