Appetizers

Pesto and Red Pepper Spread

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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

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2

cup pesto

Tbsp. GREY POUPON Dijon Mustard

1/3

cup roasted red peppers, well drained, chopped

TRISCUIT 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.