Pesto And Red Pepper Spread Recipes

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PESTO AND RED PEPPER SPREAD



Pesto and Red Pepper Spread image

Need an appetizer that's as zesty as it is pretty? This creamy spread, with its Dijon mustard and layers of beautiful red peppers, will fit that bill.

Provided by My Food and Family

Categories     Meal Recipes

Time 2h15m

Yield Makes about 1-2/3 cups spread or 12 servings, 2 Tbsp. spread and six crackers each.

Number Of Ingredients 5

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
2 Tbsp. GREY POUPON Dijon Mustard
1/3 cup roasted red peppers, well drained, chopped
woven wheat crackers

Steps:

  • Beat cream cheese, pesto and mustard with electric mixer on medium speed until well blended.
  • Place half of the cream cheese mixture in 2-cup plastic wrap-lined bowl; press cream cheese mixture firmly into bowl. Top with peppers. Cover with remaining cream cheese mixture, spreading to edge of bowl. Cover with plastic wrap. Refrigerate at least 2 hours or until firm.
  • Unmold cream cheese mixture onto serving plate; remove plastic wrap. Serve as a spread for the crackers.

Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

ROASTED RED PEPPER-PESTO SPREAD



Roasted Red Pepper-Pesto Spread image

Three kinds of cheese, flavorful pesto and pureed roasted red peppers are the reason this spread is so rich, cheesy and divine on a cracker.

Provided by My Food and Family

Categories     Meal Recipes

Time 5h

Yield Makes about 1 qt. or 32 servings, about 2 Tbsp. each.

Number Of Ingredients 6

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup POLLY-O Original Ricotta Cheese
3 eggs
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/2 cup roasted red peppers, drained, pureed

Steps:

  • Preheat oven to 325°F. Beat cream cheese and ricotta cheese in medium bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients; mix well. Pour into 9-inch pie plate.
  • Bake 50 min. or until center is almost set. Cool completely. Cover.
  • Refrigerate 4 hours or overnight. Let stand at room temperature 15 min. before serving to soften slightly. Serve with assorted crackers.

Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

PIMIENTO AND CHEESE SPREAD



Pimiento and Cheese Spread image

This pimiento and cheese spread is a spicy, modern version of my mother's delicious recipe. Serve it stuffed in celery or spread on crackers or a sandwich. -Elizabeth Hester, Elizabethtown, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-3/4 cups.

Number Of Ingredients 9

12 ounces sharp white cheddar cheese
8 ounces reduced-fat cream cheese, softened
2 teaspoons Worcestershire sauce
2 teaspoons white vinegar
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 jar (4 ounces) diced pimientos, undrained
Assorted crackers and vegetables

Steps:

  • Shred cheese; transfer to a large bowl. Add cream cheese, Worcestershire sauce, vinegar, pepper, garlic powder and cayenne; beat on low speed until blended. Drain pimientos, reserving 2 tablespoons juice. Stir in pimientos and reserved juice. Serve with crackers and vegetables.

Nutrition Facts : Calories 90 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 150mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

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