Walnut and Roasted Red Pepper Spread
Great with cut fresh vegetables, breadsticks, crackers or baguette slices.
Walnut and Roasted Red Pepper Spread
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
Instructions
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Set aside 1/4 cup walnuts and coarsely chop. Place remaining ingredients in a food processor and process until smooth.
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Transfer to a serving bowl and sprinkle with reserved walnuts. Serve with cut vegetables, breadsticks or spread over baguette slices.
**Variation:
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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.
Recipe Notes
Recipe courtesy and reprinted with permission of California Walnuts Board
