Great with cut fresh vegetables, breadsticks, crackers or baguette slices.
Walnut and Roasted Red Pepper Spread
3/4cuplightly toasted California walnuts, divided
1cupdrained roasted red peppers
1/2cupdrained julienne cut sun-dried tomatoes
1/2cuplightly packed fresh basil leaves
4oz. 1/3 less fat(Neufchatel) cheese
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.
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.