The party dazzler. That's you, when you arrive on the scene with roasted red peppers and olives layered with a creamy herb spread.
What You Need
Original recipe yields 12 servings
1/4 cup roasted red pepper s
5 pitted black olives, chopped
1 tub (12 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup lightly packed fresh basil
1 clove garlic, peeled
2 Tbsp. PLANTERS Sliced Almonds, toasted
RITZ Cracker s
Add To Shopping List
Let's Make It
Cut star shape from 1 pepper, using 1/2-inch cookie cutter; set aside. Chop pepper trimmings and remaining peppers; mix with olives.
Blend cream cheese spread, basil and garlic in blender until smooth. Wash cream cheese tub; line with plastic wrap, with ends extending over side of tub.
Spoon 1/2 cup cream cheese mixture into tub; top with olive mixture and remaining cream cheese mixture. Press firmly into tub with back of spoon.
Refrigerate 1 hour. Unmold cheese spread onto plate; discard plastic wrap. Top cheese spread with nuts and pepper star. Serve with crackers.
Savor every bite of this tasty dip. Each 2-Tbsp. serving goes a long way on flavor.
Pairs well with a glass of Sauvignon Blanc. Please drink responsibly.
Cheese spread can be stored in refrigerator up to 24 hours before unmolding and serving as directed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* 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.