Christmas antipasto wreath recipe

15 servings
20 min
Very Easy


Number of serving: 15
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


  • 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.


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