Dijon Pesto & Cheese

• 1/2 cup chopped parsley
• 1/3 cup Dijon Mustard
• 1/4 cup Walnuts, chopped
• 1/4 cup grated Parmesan cheese
• 2 teaspoons dried basil leaves
• 2 cloves garlic, crushed
• 3 (3-ounce) packages cream cheese, well chilled
• Snack Crackers
• Roasted red pepper and basil leaves, for garnish

Blend parsley, mustard, walnuts, Parmesan cheese, basil and garlic in electric blender container; set aside. Roll each square of cream cheese between 2 sheets of waxed paper to an 8 x 4-inch rectangle. Place 1 cheese rectangle in plastic wrap-lined 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; top with half the parsley mixture. Repeat layers, ending with remaining cheese rectangle. Refrigerate at least 2 hours. Remove from pan; slice and serve on crackers garnished with peppers and basil if desired.