Antipasto Loaf

• 1 French bread baguette (12 oz.)
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 3 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
• 1/2 cup drained oil-packed sun-dried tomatoes, chopped
• 1/2 cup drained marinated artichoke hearts, chopped
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 2 cups baby spinach leaves, coarsely chopped

1. Cut baguette lengthwise in half.
2. Remove soft insides from both bread halves.
3. (Reserve removed bread for another use.)
4. Mix cream cheese spread and pesto; spread onto insides of bread shells.
5. Fill with tomatoes, artichokes, Parmesan and spinach.
6. Reassemble baguette; wrap tightly in plastic wrap.
7. Refrigerate 1 hour.

bread, philadelphia cream cheese, drained oil, parmesan cheese, baby spinach leaves

Taken from www.kraftrecipes.com/recipes/antipasto-loaf-114595.aspx (may not work)