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Layered Basil-Roasted Red Pepper Spread

Layered Basil-Roasted Red Pepper Spread recipe
photo by:kraft
The party dazzler. That's you, when you arrive on the scene with roasted red peppers and olives layered with a creamy herb spread.
15 min
1 hr 15 min
12 servings, 2 Tbsp. spread and 5 crackers each
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What You Need

cup  roasted red peppers
 pitted black olives, chopped
tub  (12 oz.) PHILADELPHIA Cream Cheese Spread
cup  lightly packed fresh basil
clove  garlic, peeled
Tbsp.  PLANTERS Sliced Almonds, toasted
 RITZ Crackers

Make It

CUT star shape from 1 pepper, using 1/2-inch cookie cutter; set aside. Chop pepper trimmings and remaining peppers; mix with olives.

BLEND cream cheese spread, basil and garlic in blender until smooth. Wash cream cheese tub; line with plastic wrap, with ends extending over side of tub.

SPOON 1/2 cup cream cheese mixture into tub; top with olive mixture and remaining cream cheese mixture. Press firmly into tub with back of spoon.

REFRIGERATE 1 hour. Unmold cheese spread onto plate; discard plastic wrap. Top cheese spread with nuts and pepper star. Serve with crackers.

Kraft Kitchens Tips

Savor every bite of this tasty dip. Each 2-Tbsp. serving goes a long way on flavor.
Pairs well with a glass of Sauvignon Blanc. Please drink responsibly.
Make Ahead
Cheese spread can be stored in refrigerator up to 24 hours before unmolding and serving as directed.
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