PINECONE CHEESE SPREAD

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
2 cups Kraft 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
2 Tbsp. Grey Poupon Dijon Mustard
2 Tbsp. chopped canned green chilies
1/3 cup Planters Sliced Almonds, toasted
Ritz Crackers

Place cream cheese, shredded cheese and mustard in food processor or blender container; cover. Process until well blended. Stir in chilies.

Place on sheet of wax paper; shape into 4-inch oval to resemble a "pinecone." Insert almonds in rows to completely cover cream cheese mixture. Cover.

Refrigerate at least 2 hours or until firm. Let stand at room temperature 15 min. before serving. Serve as a spread with crackers.

Makes: 16 servings, 2 Tbsp. spread and 5 crackers each