Fiesta Cheese Torta

2 packages (8 ounces each) cream cheese, softened

1 Tablespoon Pantry Southwestern Seasoning Mix or Taco seasoning mix

2 garlic cloves, pressed

1 cup (4 ounces) shredded cheddar cheese

¼ cup chopped green onions with tops

¼ cup snipped fresh cilantro

½ cup pitted ripe olives, drained and chopped

1 plum tomato, seeded and diced

Additional snipped fresh cilantro (optional)

Tortilla chips or assorted crackers

Line Small Batter Bowl with plastic wrap; set aside. In Classic Batter Bowl, combine cream cheese, seasoning mix and garlic pressed with Garlic Press; mix well. Grate cheddar cheese using Deluxe Cheese Grater. Chop green onions using Chef’s Knife. Snip cilantro using Kitchen Shears. Add cheddar cheese, green onions and cilantro to cream cheese mixture; mix well.

Chop olives using Food Chopper. Slice tomato in half crosswise using Chef’s Knife; remove seeds using Cook’s Corer® and dice. For first layer or torta, spoon ½ cup of the cream cheese evenly using Small Spreader. Top with tomato, pressing lightly. For second layer, spoon ½ cup of the cream cheese mixture over tomato, spreading evenly. Top with olives, pressing lightly. For third layer, spoon remaining cream cheese mixture over olives, spreading evenly. Cover; refrigerate at least 30 minutes to allow flavors to blend.

To unmold torta, invert batter bowl onto Simple Additions™ Medium Square. Remove plastic wrap. Sprinkle with additional snipped cilantro, if desired. Serve with assorted crackers or tortilla chips.