A flattened rectangle of cream cheese is cleverly decorated with olive “stars” and salsa “stripes” to resemble a flag.
What You Need
Original recipe yields 12 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
2 Tbsp. sliced pitted black olives
1/4 cup TACO BELL® Thick & Chunky Salsa
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Let's Make It
Place cream cheese between 2 sheets of waxed paper. Roll out to 6x4-inch rectangle with rolling pin. Remove top sheet of waxed paper; coat top and sides of cream cheese with shredded cheese. Invert onto serving plate. Remove waxed paper.
Arrange 3 rows of olives in top left corner of cream cheese rectangle for the "stars" of the "flag." Make 4 (1/4-inch-deep) rows, using rounded end of 1/4-tsp. measuring spoon for the "flag's stripes," leaving a 1/4-inch-wide space between the rows. Fill rows with salsa. Serve immediately or cover and refrigerate until ready to serve.
Serve as a spread with crackers.
This spread serves 12 and is a perfect appetizer for your Memorial Day or 4th of July barbecue.
For a sweet twist, prepare as directed substituting chopped toasted PLANTERS Walnuts for the shredded cheese, 20 small blueberries for the olives and strawberry jelly for the salsa. Serve with crackers as directed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2 Tbsp. spread and 5 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.