Dijon Pesto & Cheese - Kraft Recipes Top
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Dijon Pesto & Cheese

Prep Time
Total Time

16 servings, 2 topped crackers each

A savory pesto of parsley, mustard, walnuts, Parmesan, basil and garlic is layered with cream cheese for an elegant appetizer spread.

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What You Need

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Make It

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  • Place parsley, mustard, walnuts, Parmesan cheese, basil and garlic in blender container; cover. Blend well.
  • Cut cream cheese into 3 pieces. Roll each cream cheese piece between 2 sheets of wax paper to an 8 x 4-inch rectangle. Place 1 of the cream cheese rectangles in plastic wrap-lined 8 x 5-inch loaf pan; cover with half of the parsley mixture. Repeat layers; top with remaining cream cheese rectangle.
  • Refrigerate at least 2 hours. Remove from pan. Cut crosswise into 16 slices; cut each slice crosswise in half. Top each cracker with 1 spread slice.

Special Equipment Needed


Prepare as directed, using GREY POUPON Country Dijon Mustard.

Special Extra

Garnish with roasted red peppers and fresh basil leaves.


  • 16 servings, 2 topped crackers each

Nutritional Information

Serving Size 16 servings, 2 topped crackers each
Calories 110
Total fat 9g
Saturated fat 4g
Cholesterol 15mg
Sodium 270mg
Carbohydrate 6g
Dietary fiber 1g
Sugars 1g
Protein 3g
% Daily Value
Vitamin A 8 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Flavorful Appetizer Excellent combination of ingredients. It is a challenge to make it in layers as directed. Wax paper isn't very strong, I'm going to try aluminum foil to roll it out and not make it so thin. It would be great to fill in stuffed celery.
Date published: 2017-03-15
Rated 3 out of 5 by from this sounds like a great recipe i can't wait to try it! this sounds like a great recipe i can't wait to try it!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Date published: 2008-12-10
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