Monday, December 24, 2007

Pinecone Cheese Spread











Each 2-Tbsp. serving of this spicy spread packs a flavor punch.
If you're looking to spice up an upcoming holiday party try adding 1 tsp. hot pepper sauce to the cream cheese mixture before shaping!

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. canned chopped green chilies
1/3 cup PLANTERS Sliced Almonds, toasted
RITZ Crackers


PLACE cream cheese, shredded cheese and mustard in food processor or blender; cover. Process until well blended. Stir in chilies.
PLACE on sheet of waxed paper; shape into 4-inch oval to resemble a pinecone. Insert almonds in rows to completely cover cream cheese mixture. Place on serving plate; cover.
REFRIGERATE at least 2 hours or up to 5 days. Let stand at room temperature 15 min. before serving with the crackers.

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