1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
1 tsp. zest and 1 Tbsp. juice from 1 lemon
1 cup chopped cucumber s
1/4 cup chopped black olives
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Let's Make It
Use small amount of sour cream to attach 5 nuts to ends of carrots to resemble fingernails; set aside.
Chop 1 cup spinach; reserve for later use. Process remaining spinach, sour cream and nuts with cream cheese, pesto, lemon zest and juice in food processor until smooth; spread onto bottom of pie plate.
Top with cucumbers and reserved chopped spinach. Insert carrots in dip to resemble fingers as shown in photo. Sprinkle with olives.
Serve with pita chips. To make your own spooky pita chips, use Halloween-shaped cookie cutters to cut pita breads into shapes. Place in single layer on baking sheet. Bake in 375ºF oven 5 min. or until lightly toasted.
This fun dip can be prepared ahead of time. Refrigerate up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, 2 Tbsp. 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.