Ingredients

2 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened

1 pkg

(3.5 oz) crumbled feta cheese

1/4 cup

Grated Parmesan Cheese

1/4 cup

CLASSICO Traditional Basil Pesto Sauce and Spread

2 tbsp

toasted pine nuts

1/2 cup

oil-packed sun-dried tomatoes

1 clove

garlic

1/2 cup

water

1/4 cup

olive oil

1 tbsp

HEINZ Balsamic Vinegar

Instructions

Step 1

In a food processor, blend 1 pkg. of cream cheese and the feta cheese until smooth, scraping down the sides as necessary. Spoon into a plastic baggie and refrigerate.

Step 2

Add the remaining 1 pkg. of cream cheese, Parmesan cheese, and pesto sauce to the food processor and process until well blended. Add the toasted pine nuts and pulse several times to mix. Place mixture into a plastic wrap-lined bowl. Cover and refrigerate for 1 hour.

Step 3

Add the sun-dried tomatoes, garlic, water, olive oil and balsamic vinegar to the food processor and process until smooth. Set aside.

Step 4

Unwrap the pesto ball and turn onto a plate. Gently shape into an oval. Cut the tip off of one corner of the feta mixture baggie and pipe onto the pesto ball in a twisting brain-like pattern. Spoon the sun-dried tomato sauce around the cheese ball and serve with crackers.