Need an appetizer that’s as zesty as it is pretty? This creamy spread, with its Dijon mustard and layers of beautiful red peppers, will fit that bill.
What You Need
Original recipe yields 12 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
2 Tbsp. GREY POUPON Dijon Mustard
1/3 cup roasted red pepper s, well drained, chopped
woven wheat crackers
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Let's Make It
Beat cream cheese, pesto and mustard with electric mixer on medium speed until well blended.
Place half of the cream cheese mixture in 2-cup plastic wrap-lined bowl; press cream cheese mixture firmly into bowl. Top with peppers. Cover with remaining cream cheese mixture, spreading to edge of bowl. Cover with plastic wrap. Refrigerate at least 2 hours or until firm.
Unmold cream cheese mixture onto serving plate; remove plastic wrap. Serve as a spread for the crackers.
Use a nicely shaped 2-cup terrine or mold in place of the bowl. Be sure to line it with plastic wrap before filling with cream cheese mixture. After unmolding, smooth any irregularities with small knife or spatula.
Cream cheese mixture can be prepared using a food processor instead of the electric mixer.
Prepare as directed, using PHILADELPHIA 1/3 Less Fat Cream Cheese and/or GREY POUPON Country Dijon Mustard.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
about 1-2/3 cups spread or 12 servings, 2 Tbsp. spread and six 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.