Appetizer

10-Minute Appetizer Spread

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prep time

10 min

total time

10 min

makes

24 servings, 2 Tbsp. (30 mL) each

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kraft

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what you need

Take 1 pkg. (250 g) Philadelphia Cream Cheese and 1/2 cup Miracle Whip Spread and mix & match your recipe from these options ...

	topping options	Kraft Cheese choices
	1/2 cup salsa, 1 cup each chopped tomatoes and shredded lettuce	Tex Mex Shredded Cheese
	1 cup each chopped tomatoes and cucumbers, 1/4 cup chopped black olives	Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns Cheese
	1/4 cup each pesto and chopped drained canned artichokes, 1 cup chopped roasted red peppers	4 Cheese Italiano Shredded Cheese
	1/2 cup each pasta sauce and chopped green peppers, 1/4 cup sliced pepperoni	Super Stretchy Part Skim Mozzarella Shredded Cheese

Then follow our 3 simple steps:

MIX softened cream cheese and Miracle Whip until well blended; spread onto dinner plate or platter.

LAYER toppings over cream cheese mixture.

SPRINKLE with 1 cup Kraft Cheese.

kraft kitchens tips

Variation

Prepare using Philadelphia Light Cream Cheese Spread and Miracle Whip Calorie-Wise Dressing.

Serving Suggestion

Serve with Ritz Crackers and/or assorted cut-up fresh vegetables.

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rating

Excellent and easy. Made the Italian one. Used sundried tomatoes instead of artichokes and it turned out great.
posted by 5keleher | on 7/22/2012

rating

I made the pesto one, but used chopped tomatoes & fresh red peppers instead of the roasted ones. It was fantastic! I got rave reviews at the gathering I brought it too, and this just might have become my fave appetizer!
posted by mcm559 | on 9/29/2011

rating

I used the ingredients shown in the picture and it was AMAZING. My friends beg me to bring it to all of our get togethers. Highly recommended!!!
posted by a cook | on 2/21/2011

rating

The nacho one is a great way to use up leftover chopped tomatoes and whatnot from tacos or fajitas the night before, especially if you've run out of shells or they've broken. I reheated the meat slightly and chopped it up fine and put it under the cheese! MMM!!
posted by zingsgurl | on 11/27/2010

rating

I made both the dip with the salsa and the Greek inspired one during the Christmas holiday season. They were so easy and absolutely delicious. My favorite is the Greek inspired one. I've had lots of requests for the recipe. A keeper!
posted by grantfiest | on 3/12/2010

rating

I read the great reviews & thought I would try this out. It was amazing. I brought it to a party & it was a hit. I tried the pesto version. I roasted the peppers myself and used basil pesto...yum.
posted by NeliaT | on 1/25/2010

rating

I make the pesto dip - in advance I roast veggies ie: eggplant, red or white onions, zuccini, red, green or yellow peppers - whatever veggies roast nicely and usually what I have in fridge. Then pile the cool roasted veggies on top of the cream cheese base and pesto - then cover with lots of finely shredded mozza/swiss - whatever I have. Sometimes I use chopped artichokes, sometimes I don't have them. I also serve with my homemade pita chips. HUGE HIT - everyone wants the recipe and there is never any leftovers. Thanks Kraft!
posted by a cook | on 4/26/2009

rating

Have made this many times and it's a hit every time! I make the salsa one and add taco seasoning to the cream cheese mix - it's my not so secret ingredient!
posted by rachelotoole | on 9/12/2008

rating

It is very simple and very yummy. Have made it many times and everyone always loves it.
posted by amandalevesque | on 8/28/2008

rating

met with rave reviews every time.
posted by a cook | on 11/28/2007

Nutrition Information

nutritional information

Serving Size

Calories

Total fat

Saturated fat

Cholesterol

Sodium

Carbohydrate

Dietary fibre

Sugars

Protein

Vitamin A

Vitamin C

Calcium

Iron

Exchange

1/2 cup salsa,1 cup chopped tomatoes,1 cup shredded lettuce

Makes 24 servings, 2 Tbsp. (30 mL) each.

6 g

3 g

20 mg

135 mg

2 g

0 g

1 g

2 g

6 %DV

4 %DV

0 %DV

1 cup chopped tomatoes,1 cup chopped cucumber,1/4 cup chopped black olives

Makes 24 servings, 2 Tbsp. (30 mL) each.

6 g

3 g

20 mg

150 mg

2 g

0 g

1 g

2 g

4 %DV

2 %DV

4 %DV

0 %DV

1/4 cup pesto,1/4 cup chopped artichokes,1 cup chopped roasted red pepper

Makes 24 servings, 2 Tbsp. (30 mL) each.

6 g

3 g

20 mg

160 mg

2 g

0 g

1 g

3 g

4 %DV

6 %DV

2 %DV

1/2 cup Primo Pasta Sauce,1/4 cup sliced pepperoni,1/2 cup chopped green pepper

Makes 24 servings, 2 Tbsp. (30 mL) each.

5 g

2.5 g

20 mg

130 mg

2 g

0 g

1 g

2 g

4 %DV

0 %DV

K:39533v10ec:86418

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10-Minute Appetizer Spread

what you need

Then follow our 3 simple steps:

kraft kitchens tips

Nutrition Information

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