Creepy Halloween Pesto Dip

• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
• 1/2 cup PLANTERS Sliced Almonds, divided
• 5 baby carrots King Sooper's 1 lb For $0.99 thru 02/09
• 3 cups loosely packed baby spinach leaves, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
• 1 tsp. zest and 1 Tbsp. juice from 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 1 cup chopped cucumbers
• 1/4 cup chopped black olives

1. Use small amount of sour cream to attach 5 nuts to ends of carrots to resemble fingernails; set aside.
2. Chop 1 cup spinach; reserve for later use.
3. Process remaining spinach, sour cream and nuts with cream cheese, pesto, lemon zest and juice in food processor until smooth; spread onto bottom of pie plate.
4. Top with cucumbers and reserved chopped spinach.
5. Insert carrots in dip to resemble fingers as shown in photo.
6. Sprinkle with olives.

s, baby carrots, baby spinach leaves, philadelphia cream cheese, lemon, cucumbers, black olives

Taken from www.kraftrecipes.com/recipes/creepy-halloween-pesto-dip-186902.aspx (may not work)