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Artichoke Pesto & Roasted Red Pepper Spread

Looking for a new appetizer idea? This Italian inspired mix of artichokes, Parmesan and roasted red peppers is amazing when baked on top of Neufchatel cheese.

Prep time

15 min

Total time

25 min

Servings

Makes about 2 cups spread or 16 servings, 2 Tbsp. spread and 6 crackers each.

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    Ingredients
    • 1 pkg. (8 oz.) Neufchatel cheese, softened
    • 1/2 can (14 oz.) artichoke hearts, drained
    • 2 Tbsp. reduced-fat Italian dressing
    • 1 clove garlic
    • 3 Tbsp. finely shredded Parmesan cheese, divided
    • 2 Tbsp. finely chopped roasted red peppers
    • 1 Tbsp. chopped fresh parsley
    • 1 Tbsp. pine nuts, toasted
    •  TRISCUIT Crackers
Preparation
  • Heat oven to 350°F. 
  • Place brick of Neufchatel cheese in center of shallow baking dish sprayed with cooking spray; set aside.
  • Use pulsing action of food processor to process artichokes, dressing, garlic and 2 Tbsp. Parmesan cheese just until blended.  (No need to process until smooth.) Stir in roasted peppers and parsley. Spoon over Neufchatel.
  • Bake 10 min. or until Neufchatel is softened and toppings are heated through. 
  • Top with pine nuts and remaining Parmesan. Serve with crackers.

Recipe Tips

Make it EasyFor a change of pace, omit the oven baking step.  This flavorful spread tastes just as delicious. 

Special ExtraAdd 1/4 cup quartered red and yellow grape tomatoes, 1 chopped seeded plum tomato or 2 Tbsp. finely chopped drained sun-dried tomatoes to the artichoke mixture before spooning over the Neufchatel cheese and baking as directed.

SubstitutePrepare in 9-inch pie plate.

425100
Amount per serving Calories 170
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 10mg
Sodium 300mg
Carbohydrate 22g
Dietary Fiber 4g
Total Sugars <1g
Added Sugars 0g
Protein 5g
Vitamin A 4% DV
Vitamin C 4% DV
Vitamin D 0% DV
Calcium 4% DV
Iron 8% DV
Potassium 4% DV

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