Pesto and Red Pepper Spread

5  Ratings
  • 15 min prep
  • 2 hr 15 min total
  • Makes about 1-2/3 cups spread or 12 servings, 2 Tbsp. spread and six crackers each.

Pesto and Red Pepper Spread Recipe


  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1/2 cup basil pesto
  • 2 Tbsp. Dijon mustard
  • 1/3 cup roasted red peppers, well drained, chopped
  •  TRISCUIT Crackers


  • Beat  cream cheese, pesto and mustard with electric mixer on medium speed until well blended.
  • Place  half of the cream cheese mixture in 2-cup plastic wrap-lined bowl; press cream cheese mixture firmly into bowl. Top with peppers. Cover with remaining cream cheese mixture, spreading to edge of bowl. Cover with plastic wrap. Refrigerate at least 2 hours or until firm.
  • Unmold  cream cheese mixture onto serving plate; remove plastic wrap. Serve as a spread for the crackers.

Recipe Tips

Special ExtraUse a nicely shaped 2-cup terrine or mold in place of the bowl. Be sure to line it with plastic wrap before filling with cream cheese mixture. After unmolding, smooth any irregularities with small knife or spatula.

Variation NoteCream cheese mixture can be prepared using a food processor instead of the electric mixer.

SubstitutePrepare as directed, using Neufchatel cheese and/or grainy Dijon mustard.


Nutrition Information

Makes about 1-2/3 cups spread or 12 servings, 2 Tbsp. spread and six crackers each.

Nutrition per serving:

    • Calories 240 
    • Total fat 16 g
    • Saturated fat 6 g
    • Cholesterol 20 mg
    • Sodium 410 mg
    • Carbohydrate 21 g
    • Dietary fiber 3 g
    • Total sugars 1 g
    •     Includes added sugars n/a
    • Protein 5 g
    • Vitamin A 15 %DV
    • Vitamin C 10 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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