Dijon Pesto & Cheese

• 1/2 cup chopped fresh parsley
• 1/3 cup GREY POUPON Dijon Mustard
• 1/4 cup chopped PLANTERS Walnuts
• 1/4 cup KRAFT Grated Parmesan Cheese
• 2 tsp. dried basil leaves
• 2 cloves garlic, crushed
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, well chilled
• 32 RITZ Crackers

1. Place parsley, mustard, walnuts, Parmesan cheese, basil and garlic in blender container; cover.
2. Blend well.
3. Cut cream cheese into 3 pieces.
4. Roll each cream cheese piece between 2 sheets of wax paper to an 8 x 4-inch rectangle.
5. Place 1 of the cream cheese rectangles in plastic wrap-lined 8 x 5-inch loaf pan; cover with half of the parsley mixture.
6. Repeat layers; top with remaining cream cheese rectangle.
7. Refrigerate at least 2 hours.
8. Remove from pan.
9. Cut crosswise into 16 slices; cut each slice crosswise in half.
10. Top each cracker with 1 spread slice.

parsley, mustard, walnuts, parmesan cheese, basil, garlic, philadelphia cream cheese, crackers

Taken from www.kraftrecipes.com/recipes/dijon-pesto-cheese-53982.aspx (may not work)