Best Pesto Pepper Cheese Spread Recipes
RED PEPPER-PESTO DIP
This came from a box of Sundried Tomato and Basil Wheat Thins - different because it uses a fresh bell pepper instead of a roasted one! Very simple and good - I've been asked for the recipe anytime I have served it, in fact, I usually make a double batch.
Provided by Supermom49
Categories Weeknight
Time 25m
Yield 2 cups (approx), 14 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 73.3, Fat 6.7, SaturatedFat 3.9, Cholesterol 22.6, Sodium 112.3, Carbohydrate 1.6, Fiber 0.2, Sugar 1.2, Protein 1.8
PESTO CREAM CHEESE DIP
Quick and easy! 2 ingredients + 25 minutes = yummy. You may use pre-made pesto from the store, or you can make your own (preferred) using one of the recipes on this site; try the one titled 'Easy Pesto'. A great new way to use all that basil in the garden! Serve with toasted slices of French bread.
Provided by lil deb
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread cream cheese evenly in the bottom of an 8-inch round baking dish. Layer pesto evenly over cream cheese.
- Bake in the preheated oven until bubbling, about 20 minutes.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 4.2 g, Cholesterol 74.9 mg, Fat 38.5 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 17.4 g, Sodium 483.1 mg, Sugar 0.1 g
PESTO CREAM CHEESE SPREAD
This is a wonderful spread to take to a finger food fellowship or potluck. Serve with veggies or crackers. Prep time does not include set up time in refrigerator
Provided by Chef Buggsy Mate
Categories Spreads
Time 30m
Yield 1 1/2 cup, 20-25 serving(s)
Number Of Ingredients 8
Steps:
- Line a 5-3/4x3" loaf pan with plastic wrap.
- In a small bowl, combine cream cheese and garlic powder until well blended; set aside.
- In a bowl, combine Parmesan cheese, butter and pesto sauce until blended.
- Gradually stir in olive oil.
- Spread about 1/4 cup cream cheese mixture into prepared pan.
- Carefully spread with 1/3 pesto mixture.
- Repeat layers twice.
- Top with remaining cream cheese mixture.
- Cover and refrigerate at least 5 hours.
- Un-mold; serve with crackers and veggies.
- NOTE: to get nice layers refrigerate first cream cheese layer until firm then top with even layer of pesto mix. Refrigerate after each layer.
Nutrition Facts : Calories 80, Fat 8.2, SaturatedFat 4.2, Cholesterol 18.5, Sodium 71.3, Carbohydrate 0.4, Protein 1.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
