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I recently made this dish for my daughter’s college graduation party. I hadn’t made it in years. Why did I wait so long??? I forgot how fabulous it is!!! Between the cream cheese, sour cream, feta cheese and finely diced vegetables, this is some creamy goodness on a cracker!!! It is a visibly beautful dish. It’s not too difficult too make and it’s one of the best cheese spreads I’ve had. Even my food loving brother-in-law loved it and said it beat out any cheese ball or log he’s ever had!

I wish I could take credit for the recipe, but I cannot. This came out of a 1993 Better Homes and Gardens magazine. The recipe is older than the graduate we were celebrating!

I hope you and your loved ones enjoy it as much as we did! I did try to cut the fat by using reduced fat cream cheese, sour cream and feta cheese. It still tasted fabulous!!! I also chose to double the recipe and made two loaves of this. We had 50 people at our party, so wanted to make sure there was plenty.

This can be made up to 24 hours ahead, so it’s a great party dish! Gotta start that prep early when you’re feeding a large group!

Confetti Vegetable Terrine

2 – 8 oz pkg. cream cheese, softened

1/2 cup crumbled feta cheese

1/4 tsp garlic powder

1/8 tsp ground red pepper

1/2 cup sour cream

2 eggs

1 1/2 tsp finely shredded lemon peel

1/4 cup thinly sliced green onions

1/2 cup chopped roasted sweet peppers or canned pimientos (I bought jarred roasted red peppers)

1/3 chopped black olives

1/2 cup snipped parsley

Edible flowers

Assorted crackers

  • Preheat oven to 325 degrees.
  • Line bottom of an 8x4x2-inch loaf pan with foil. Grease sides and set aside.
  • In a medium mixing bowl (I used my kitchen aid mixer here), beat cream cheese till south. Add feta cheese, garlic powder and ground red pepper. Beat well. Add sour cream, eggs, and lemon peel. Beat just till blended. Do not over eat. Stir in onion, roasted peppers and olives. Pour into prepared pan; spread evenly. Place loaf pan in a larger baking pan. Pour boiling water into the larger pan to  a depth of 1 inch. I put the pans in the oven and then poured in the water. Didn’t want to spill boiling water on myself when trying to move the pan.This worked out well.
  • Bake for 50 minutes or till center is soft set and stays firm when shaken. Transfer loaf pan to a wire cooling rack.Cool completely (about 1 hour). Cover and chill for 4 – 24 hours.
  • To serve, slip a knife around the sides of the pan to loosen, then invert onto a serving platter. Remove foil. gently press parsley onto sides of the terrine and garnish with edible flowers. We have a society garlic plant in our back yard and I’ll usually use the flowers from that. Serve with crackers.

Enjoy and party on!