Walnut and Roasted Red Pepper Spread

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

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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

  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:

  1. 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