PINK PESTO!

Smoked Salmon-Pesto Spread

Prep: 20 minutes. Chill: 6 to 24 hours.

Stand: 15 minutes. Makes: about 2 1/2 cups

1 4 ounce piece plain, smoked salmon, skin and bones removed and flaked

1/2 of an 8-ounce package cream cheese, softened

1/4 cup purchased basil pesto

1 8-ounce package cream cheese, softened

1/4 cup butter or margarine, softened

2 tablespoons snipped fresh chives

1/4 teaspoon coarsely ground black pepper

Assorted crackers or baguette

1. Line a 3 cup mold with plastic wrap. In a bowl, stir together salmon and the half-package cream cheese. Spread evenly in bottom of mold. Spead pesto over salmon mixture. In a bowl, stir together the 8 ounces of cream chees, the butter, chives and pepper. Drop by spoonfuls over pesto; spread evenly. Cover and chill for 6 to 24 hours.
2. To serve, uncover and invert mold onto serving platter; remove plastic wrap. Let stand at room temperature for 15 minutes. Serve with assorted crackers.

Per 2 tablespoons:

109 cal., 11g total fat (5g sat.fat), 97mg chol., 135mg sodium, 1g carbo., 0 g fiber, 3g. pro.

Daily values: 6% vit. A, 2% calcium, 1% iron

Exchanges: 2 1/2 fat