Walnut and Roasted Red Pepper Spread
Description
Great with cut fresh vegetables, breadsticks, crackers or baguette slices.
Ingredients
- 3/4 cup lightly toasted California walnuts, divided
- 1 cup drained roasted red peppers
- 1/2 cup drained julienne cut sun-dried tomatoes
- 1/2 cup lightly packed fresh basil leaves
- 1/4 cup chopped onion
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sea salt
- 4 oz. 1/3 less fat (Neufchatel) cheese
PREPARATION
- Set aside 1/4 cup walnuts and coarsely chop. Place remaining ingredients in a food processor and process until smooth.
- Transfer to a serving bowl and sprinkle with reserved walnuts. Serve with cut vegetables, breadsticks or spread over baguette slices.
Variation: Omit cream cheese and place all ingredients except walnuts in a food processor. Add 1 cup pitted ripe olives and pulse until finely chopped. Stir in 1/2 cup chopped, toasted walnuts just before serving. Transfer to a serving bowl and sprinkle with reserved walnuts. Makes about 2 1/3 cups.
NUTRITION
- Calories: 140 cal
- Total Fat: 12 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 5.48 g
- Cholesterol: 10 mg
- Sodium: 300 mg
- Carbohydrates: 6 g
- Dietary Fiber: 1 g
- Protein: 4 g