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.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 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 pepper s
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp. pine nuts, toasted
  • TRISCUIT Crackers

Nutrition facts

Recipe Tips


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.