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Dijon Pesto & Cheese

2 Hr(s) 20 Min(s)
20 Min(s) Prep
2 Hr(s) Cook
A savory pesto of parsley, mustard, walnuts, Parmesan, basil and garlic is layered with cream cheese for an elegant appetizer spread.
What You Need
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16 servings
Original recipe yields 16 servings
1/2 cup chopped fresh parsley
1/3 cup GREY POUPON Dijon Mustard
1/4 cup chopped PLANTERS Walnuts
1/4 cup KRAFT Grated Parmesan Cheese
2 tsp. dried basil leaves
2 cloves garlic, crushed
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, well chilled
32 RITZ Crackers
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Let's Make It
1
Place parsley, mustard, walnuts, Parmesan cheese, basil and garlic in blender container; cover. Blend well.
2
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.
3
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.
Kitchen Tips
Tip 1
Substitute
Prepare as directed, using GREY POUPON Country Dijon Mustard.
Tip 2
Special Extra
Garnish with roasted red peppers and fresh basil leaves.
Nutrition
Calories
110
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 270mg
12%
Total Carbohydrates 6g
2%
Dietary Fibers 1g
4%
Sugars 1g
2%
Protein 3g
6%
Vitamin A
8%
Vitamin C
4%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings, 2 topped crackers each
* 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.
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