Artichoke Pesto & Roasted Red Pepper Spread

Name: Artichoke Pesto & Roasted Red Pepper Spread
Ingredients: 1 (8 oz.) pkg. Neufchatel cheese, softened; ½ (14 oz.) can 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

Whip up this easy, cheesy Artichoke Pesto & Roasted Red Pepper Spread for a game day snack that can't be beat! Sponsor: Mondelez

Calories: 170per serving

Ingredients

1 (8 oz.) pkg. Neufchatel cheese, softened
½ (14 oz.) can 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

Instructions

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.

Notes from the Kitchen

Chef's tip
Chef's Tip
For a change of pace, omit the oven baking step. This flavorful spread tastes just as delicious.
Add ¼ 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.
Prepare in a 9-inch pie plate.

Nutrition

Per Serving: Calories 170 Total Fat 8g Cholesterol 10mg Sodium 300mg Total Carbohydrate 22g Dietary Fiber 4g Protein 5g

Nutritional values are an approximation. Actual values may vary.

Artichoke Pesto & Roasted Red Pepper Spread

Whip up this easy, cheesy Artichoke Pesto & Roasted Red Pepper Spread for a game day snack that can't be beat! Sponsor: Mondelez

Calories: 170per serving

Ingredients

1 (8 oz.) pkg. Neufchatel cheese, softened
½ (14 oz.) can 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

Instructions

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.

Notes from the Kitchen

Chef's tip
Chef's Tip
For a change of pace, omit the oven baking step. This flavorful spread tastes just as delicious.
Add ¼ 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.
Prepare in a 9-inch pie plate.

Nutrition

Per Serving: Calories 170 Total Fat 8g Cholesterol 10mg Sodium 300mg Total Carbohydrate 22g Dietary Fiber 4g Protein 5g

Nutritional values are an approximation. Actual values may vary.

All Recipes

Artichoke Pesto & Roasted Red Pepper Spread

Ingredients

Instructions

Notes from the Kitchen

Chef's Tip

Nutrition

Artichoke Pesto & Roasted Red Pepper Spread

Ingredients

Instructions

Notes from the Kitchen

Chef's Tip

Nutrition