Walnut and Roasted Red Pepper Spread

By Cindy Pawlcyn
Total Time
15 Mins
Serves
8
Serving Size
1/4 cup
Meal
Snack
Course
Appetizers

DESCRIPTION

Great with cut fresh vegetables, breadsticks, crackers or baguette slices.

Prep Time
15 Mins
Cook Time
0 Mins
Total Time
15 Mins
Calories
140
Total Fat
12
Trans Fat
0
Polyunsaturated Fat
5.48
Cholesterol
10
Sodium
300
Carbohydrates
6
Dietary Fiber
1
Protein
4

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

  1. Set aside 1/4 cup walnuts and coarsely chop. Place remaining ingredients in a food processor and process until smooth.
  2. 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.