Photo: Tina Cornett; Styling: Buffy Hargett Photo by: Photo: Tina Cornett; Styling: Buffy Hargett

Four-Layer Cheese Loaf

To make two loaves, use two(7- x 3-inch) loafpans. Mix ingredients as directed; divide mixtures in half, and follow layering procedure for each loaf.

Southern Living SEPTEMBER 1999

  • Yield: Makes 25 appetizer servings


  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 2 (8-ounce) blocks sharp Cheddar cheese, shredded
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup mayonnaise
  • 2 (8-ounce) packages cream cheese, softened and divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup chutney
  • 1/4 teaspoon ground nutmeg
  • Garnish: toasted chopped pecans


Line a 9- x 5-inch loafpan 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 half of mixture evenly into prepared pan. Stir together spinach, 1 package cream cheese, salt, and pepper; spread evenly over Cheddar cheese layer. Stir together remaining package cream cheese, chutney, and nutmeg; spread evenly over spinach layer. Top with remaining Cheddar cheese mixture. Cover and freeze up to 1 month. Thaw in refrigerator overnight. Garnish, if desired, and serve with assorted crackers.

Prep: 15 min., Thaw: 8 hrs.


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Four-Layer Cheese Loaf Recipe