Thursday, December 9, 2010
Layered Roasted Red Pepper Spread
Although my Mom hardly ever cooks anymore, she still loves to cut out recipes from magazines. Here's one she sent me, just in time for the holidays.
prep time 15 min
total time 1 hr 15 min
makes 1-1/2 cups spread or 12 servings
1/4 cup roasted red peppers
5 pitted black olives, chopped
1 tub (12 oz.) PHILADELPHIA Cream Cheese
1/4 cup lightly packed fresh basil
1 clove garlic, peeled
2 Tbsp. PLANTERS Sliced Almonds,
toasted RITZ Crackers
CUT star shape from 1 pepper, using 1/2-inch cookie cutter; set aside. Chop pepper trimmings and remaining peppers; combine with olives.
USE pulsing action to 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 cup 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.
Recipe & Photo Kraft Foods