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 time15 min
Total time25min
ServingsMakes about 2 cups spread or 16 servings, 2 Tbsp. spread and 6 crackers each.
Ingredients
- 1 pkg. (8 oz.) Neufchatel cheese, softened
- ½ 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 Easy
For a change of pace, omit the oven baking step. This flavorful spread tastes just as delicious. - Special Extra
Add 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. - Substitute
Prepare in 9-inch pie plate.
425100
Nutrition InformationNutrition 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 |
