Salmon, Sundried Tomato and Caper Cheese

Ingredients

• 250g block PHILADELPHIA Cream Cheese
• softened
• 1/4 cup thickened cream
• 1/4 cup chopped sun-dried tomatoes
• 8 caper berries
• crushed
• 1/4 cup KRAFT* Grated Parmesan Cheese
• 60g smoked salmon strips

Instructions

1. Beat Philly* for 3-4 minutes or until soft.
2. Add cream, chopped sundried tomatoes, capers and parmesan cheese and mix until smooth.
3. Shape into a ball or log, cover with smoked salmon strips and wrap tightly with cling film.
4. Chill before serving.