Two-Cheese Pesto Spread

• 3 cups packed fresh basil leaves
• 1/3 cup KRAFT Grated Parmesan Cheese
• 1/4 cup pine nuts
• 2 Tbsp. olive oil
• 1 clove garlic
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 28 stoned wheat crackers

1. Place basil, Parmesan cheese, pine nuts, oil and garlic in food processor container; cover.
2. Process until well blended.
3. Add mozzarella cheese and cream cheese; cover.
4. Process until smooth.
5. Refrigerate at least 1 hour or up to 3 days.
6. Remove from refrigerator about 1 hour before serving.
7. Serve as a spread with crackers.

basil, parmesan cheese, pine nuts, olive oil, clove garlic, mozzarella cheese, philadelphia cream cheese, crackers

Taken from www.kraftrecipes.com/recipes/two-cheese-pesto-spread-57433.aspx (may not work)