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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.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
12 servings, 2 Tbsp. spread and 5 crackers each
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What You Need

1/4
cup  roasted red peppers
5
 pitted black olives, chopped
1
tub  (12 oz.) PHILADELPHIA Cream Cheese Spread
1/4
cup  lightly packed fresh basil
1
clove  garlic, peeled
2
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

Size-Wise
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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