Sun-dried tomatoes, toasted walnuts and parsley are blended into cream cheese, Parmesan and provolone for an easy and delicious appetizer spread.
What You Need
Original recipe yields 14 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup shredded KRAFT Provolone Cheese
1/4 cup KRAFT Grated Parmesan Cheese
1/3 cup chopped oil-packed sun-dried tomatoes
1/4 cup chopped PLANTERS Walnuts, toasted
2 Tbsp. chopped fresh parsley
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Let's Make It
Beat all ingredients except crackers in large bowl with electric mixer on medium speed until well blended. Cover.
Refrigerate at least 1 hour.
Serve as a spread with the crackers.
Select a few of your favorite appetizers rather than sampling one of each to save room for our entree.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
14 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.