3 Comments so far

1. sky

   Hope this helps…
   1 container (8 oz.) PHILADELPHIA Whipped Cream Cheese Spread
   1 cup KRAFT Shredded Mozzarella Cheese
   1 jar (7 oz.) roasted red peppers, drained, chopped
   1/4 cup chopped fresh or frozen chives
   MIX cheeses, red peppers and chives until well blended; cover.
   REFRIGERATE at least 1 hour to allow flavors to blend.
   SERVE as a dip with crackers.

2. Cla$$y Christina <33

   Ingredients
   2 large red pepper
   8 ounces cream cheese
   1 teaspoon olive oil
   1 teaspoon garlic powder
   salt and pepper
   wheat crackers
   Directions
   1 Place peppers in toaster oven at high temperature until the skin is brown and has partially popped. (About 20 mins, you may need to turn them ocassionally).
   2 Let peppers cool, then remove the skin, and clean them (removing seeds and inside membranes).
   3 Slice the peppers thinly.
   4 Add to the sliced peppers: olive oil, powdered garlic (you can also use minced garlic, but I find that some people don’t like the little pieces), salt and pepper.
   5 Place peppers on top of the cream cheese.
   6 Serve with crackers or bite-size pieces of toasted bread around the pepper topped cream cheese.

3. Yendis V

   google it and you should find some pretty amazing results!