Pinecone Cheese Spread

Each 2-Tbsp. serving of this spicy spread packs a flavor punch. If you're looking to spice up an upcoming holiday party try adding 1 tsp. hot pepper sauce to the cream cheese mixture before shaping!

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 pkg. (8 oz.) KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese

2 Tbsp. GREY POUPON Dijon Mustard

2 Tbsp. canned chopped green chilies

1/3 cup PLANTERS Sliced Almonds, toasted

RITZ Crackers

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

PLACE on sheet of waxed paper; shape into 4-inch oval to resemble a pinecone. Insert almonds in rows to completely cover cream cheese mixture. Place on serving plate; cover.

REFRIGERATE at least 2 hours or up to 5 days. Let stand at room temperature 15 min. before serving with the crackers.