PINECONE CHEESE SPREAD

1 (8 oz.) pkg. 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 (to serve)

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 minutes before serving.

Serve as a spread with crackers.

Servings: 16 (2 Tbsp. spread and 5 crackers each)
Source: Kraft