Pesto And Red Pepper Spread Food

ROASTED RED PEPPER AND PESTO DIP

Steps:

• Mix pesto and half the cream cheese spread in medium bowl. Stir in half the sour cream.
• Spoon remaining cream cheese spread into separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Refrigerate both dips 2 hours.
• Spoon dips alternately into serving bowl; swirl with knife. Serve with crackers.

PESTO AND RED PEPPER SPREAD

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.

ROASTED RED PEPPER-PESTO SPREAD

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.

ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE

Steps:

• Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
• Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.

RED PEPPER-PESTO DIP

Steps:

• Heat oven to 350 degrees.
• Mix all ingredients except crackers.
• Spread into 9" pie plate.
• Bake 15 minutes.
• Cool 5 mins, serve warm with crackers.

LAYERED PESTO AND RED PEPPER DIP

Steps:

• Blend peppers and 1/2 of reduced-fat cream cheese in blender until well blended, stopping occasionally to scrape down side of blender.
• Mix remaining reduced-fat cream cheese, pesto and milk; spread onto small serving plate. Top with pepper puree.
• Refrigerate 1 hour.

LAYERED PESTO AND ROASTED RED PEPPER DIP

Steps:

• Soften cream cheese to room temperature.
• Place half of the cream cheese, pesto and milk in a blender or food processor - blend until smooth.
• Remove and place into a shallow bowl or plate.
• Clean out blender/food processor.
• Place half (4 oz) of the cream cheese and the red peppers in a blender or food processor. Cover and blend 30 to 40 seconds until smooth.
• Place red pepper mixture on top of the pesto mixture.
• Place in a the refrigerator to chill for 1 hour before serving.
• Serve with Wheat Thins or your choice of crackers. You can dip the crackers in the dip or use a spreader.
• Note: Makes 9 servings of 2 Tablespoons each. If you want to make a larger serving for a party, double recipe.

THREE PEPPER PESTO

Steps:

• Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.

ROASTED RED PEPPER PESTO CROSTINI

Steps:

• Preheat an oven to 350°F.
• Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil.
• Lightly toast both sides of bread in oven.
• While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside.
• In the bowl of a food processor, combine the red peppers, the remaining garlic clove, the almonds, cheese, 3 Tbs. of the parsley, the lemon juice, the 2 teaspoons olive oil and the cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper.
• Place the crostini in a single layer on a baking sheet.
• Spread about 2 teaspoons of the goat cheese on each crostini.
• Bake until the cheese is slightly soft and the crostini are warm, about 5 minutes. Transfer to a platter and top each with about 1 Tbs. of the red pepper pesto.
• Sprinkle with the remaining 1 Tbs. parsley.