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Appetizers

Pesto and Red Pepper Spread

Pesto and Red Pepper Spread recipe
photo by:kraft
A great hit with both Family and Church!! great tasteing dish Thanks
posted by
kell3278
on 9/16/2004
time
prep:
15 min
total:
2 hr 15 min
servings
total:
about 1-2/3 cups spread or 12 servings, 2 Tbsp. spread and six crackers each
Magazine Acquisition

What You Need

1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2
cup  pesto
2
Tbsp.  GREY POUPON Dijon Mustard
1/3
cup  roasted red peppers, well drained, chopped
 Woven wheat crackers

Make It

BEAT cream cheese, pesto and mustard with electric mixer on medium speed until well blended.

PLACE half of the cream cheese mixture in 2-cup plastic wrap-lined bowl; press cream cheese mixture firmly into bowl. Top with peppers. Cover with remaining cream cheese mixture, spreading to edge of bowl. Cover with plastic wrap. Refrigerate at least 2 hours or until firm.

UNMOLD cream cheese mixture onto serving plate; remove plastic wrap. Serve as a spread for the crackers.

Kraft Kitchens Tips

Special Extra
Use a nicely shaped 2-cup terrine or mold in place of the bowl. Be sure to line it with plastic wrap before filling with cream cheese mixture. After unmolding, smooth any irregularities with small knife or spatula.
Variation Note
Cream cheese mixture can be prepared using a food processor instead of the electric mixer.
Substitute
Prepare as directed, using PHILADELPHIA 1/3 Less Fat Cream Cheese and/or GREY POUPON Country Dijon Mustard.
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