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

Servings:

0

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

1

Heat oven to 350°F. 

2

Place brick of Neufchatel cheese in center of shallow baking dish sprayed with cooking spray; set aside.

3

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.

4

Bake 10 min. or until Neufchatel is softened and toppings are heated through. 

5

Top with pine nuts and remaining Parmesan. Serve with crackers.