Christmas antipasto wreath recipe

Ingredients

• 2 pkg. (8 ounces. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup chopped OSCAR MAYER Pepperoni
• 1/2 cup KRAFT 100% Grated Three Cheese Blend
• 1/4 cup chopped black olives
• 2 tablespoons. chopped fresh basil
• 6 tablespoons. chopped roasted red peppers, divided
• 1 tablespoon. chopped fresh parsley
• fresh basil leaves
• RITZ Crackers

Preparation

• MIX cream cheese, pepperoni, grated cheese blend, olives, chopped basil and 2 tablespoons. peppers until well blended. Shape into 16-inch log; wrap in plastic wrap.
• REFRIGERATE 1 hour or until firm enough to handle. Form into wreath shape on large plate.
• TOP with remaining peppers and parsley. Garnish with fresh basil leaves. Serve with crackers.
• Prepare using PHILADELPHIA Neufchatel Cheese and RITZ Reduced Fat Crackers-
• Serve with RITZ Snowflake Crackers, or TRISCUIT or WHEAT THINS Crackers-
• Make Ahead:
  Cheese spread can be stored in refrigerator up to 24 hours before shaping into wreath.

Questions

Photos of members who cooked this recipe

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