Pesto and Red Pepper Spread

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
• 2 Tbsp. GREY POUPON Dijon Mustard
• 1/3 cup roasted red peppers, well drained, chopped
• woven wheat crackers

1. Beat cream cheese, pesto and mustard with electric mixer on medium speed until well blended.
2. Place half of the cream cheese mixture in 2-cup plastic wrap-lined bowl; press cream cheese mixture firmly into bowl.
3. Top with peppers.
4. Cover with remaining cream cheese mixture, spreading to edge of bowl.
5. Cover with plastic wrap.
6. Refrigerate at least 2 hours or until firm.
7. Unmold cream cheese mixture onto serving plate; remove plastic wrap.
8. Serve as a spread for the crackers.

philadelphia cream cheese, poupon, red peppers, woven wheat crackers

Taken from www.kraftrecipes.com/recipes/pesto-red-pepper-spread-56765.aspx (may not work)