Festive Cheese Trio

11 oz cream cheese, softened
1 pkg (6 oz) goat cheese
1 ½ Tbsp chopped fresh chives
2 Tbsp finely chopped yellow bell pepper
2 Tbsp finely chopped walnuts, toasted
2 Tbsp chopped pitted Kalamata olives
2 Tbsp freshly grated parmesan cheese
1 jar (2 oz) diced pimientos, drained
Crackers, hard breadsticks, or cocktail breads

Line three 6-ounce custard cups or molds with plastic wrap. Beat cream cheese and goat cheese with electric mixer on medium speed until smooth.

Divide mixture into three equal portions, about 2/3 cup each.

Stir chives into one portion of cheese mixture. Spoon half the chive/cheese mixture evenly into a lined cup. Sprinkle with chopped bell pepper. Top with remaining chive/cheese mixture. Cover and refrigerate at least 24 hours, but no longer than 3 days.

Stir walnuts into another portion of cheese mixture. Spoon half the walnut/cheese mixture evenly into a lined cup. Top with olives. Top with remaining walnut/cheese mixture. Cover and refrigerate at least 24 hours but no longer than 3 days.

Stir parmesan cheese into remaining portion of cheese mixture. Spoon half the parmesan/cheese mixture evenly into remaining lined cup. Top with pimientos. Top with remaining parmesan/cheese mixture. Cover and refrigerate at least 24 hours, but no longer than 3 days.

Turn cups upside town onto serving plate, and carefully remove cups and plastic wrap from cheese mixtures. Serve with dippers.