Artichoke Pesto & Roasted Red Pepper Spread

Name: Artichoke Pesto & Roasted Red Pepper Spread
Prep time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 pkg. Neufchatel cheese, softened; ½ can artichoke hearts, drained; 2 Tbsp. reduced-fat Italian dressing; 1 clove garlic; 3 Tbsp. shredded Parmesan cheese, divided; 2 Tbsp. roasted red peppers; 1 Tbsp. fresh parsley; 1 Tbsp. pine nuts, toasted; TRISCUIT Crackers

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:

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 peppers
1 Tbsp. chopped fresh parsley
1 Tbsp. pine nuts, toasted
TRISCUIT Crackers

Nutrition factsNutrition information

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.