Dijon Pesto And Cheese

Course : Appetizers
Serves: 32
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1/2 cup chopped parsley
1/3 cup grey poupon dijon -- or country dijon mustard
1/4 cup walnuts -- chopped
1/4 cup grated parmesan cheese
2 teaspoons dried basil
2 cloves garlic -- crushed
3 packages cream cheese -- well chilled
1 package assorted nabisco crackers
1 medium roasted red peppers and basil leaves -- for garnish

Preparation / Directions:

In electric blender container, blend parsley, mustard, walnuts, Parmesan cheese, basil and garlic; set aside. Roll each square of cream cheese between 2 sheets of waxed paper to an 8 x 4 - -inch rectangle. Place 1 cheese rectangle in plastic wrap-lined 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan; top with half the parsley mixture. Repeat layers, ending with remaining cheese rectangle. Chill at least 2 hours. Remove from pan; slice and serve on crackers garnished with peppers and basil if desired.


Nutritional Information:

86 Calories (kcal); 8g Total Fat; (85% calories from fat); 2g Protein; 1g Carbohydrate; 24mg Cholesterol; 77mg Sodium

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