Dijon Pesto & Cheese

1. 1

   Place parsley, mustard, walnuts, Parmesan cheese, basil and garlic in blender container; cover.

2. 2

   Blend well.

3. 3

   Cut cream cheese into 3 pieces.

4. 4

   Roll each cream cheese piece between 2 sheets of wax paper to an 8 x 4-inch rectangle.

5. 5

   Place 1 of the cream cheese rectangles in plastic wrap-lined 8 x 5-inch loaf pan; cover with half of the parsley mixture.

6. 6

   Repeat layers; top with remaining cream cheese rectangle.

7. 7

   Refrigerate at least 2 hours.

8. 8

   Remove from pan.

9. 9

   Cut crosswise into 16 slices; cut each slice crosswise in half.

10. 10

    Top each cracker with 1 spread slice.

* Per serving · 4 servings · Values may vary.

No additional tips available.