Sun-dried Tomato-and-Pesto Dip |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This is a great recipe for after-work entertaining; you can make it up to two days ahead. Ingredients:
2 tablespoons pine nuts |
1 (8-oz.) package cream cheese, softened |
1/2 cup jarred refrigerated pesto |
1/4 cup coarsely chopped jarred roasted red bell peppers, drained |
1/4 cup coarsely chopped jarred sun-dried tomatoes in oil, drained |
1 teaspoon balsamic vinegar |
1 teaspoon capers, drained |
assorted vegetable crackers or pita chips |
Directions:
1. Place 2 Tbsp. pine nuts in a single layer in a shallow pan.
2. Bake at 350°, stirring occasionally, 5 to 7 minutes or until toasted. Remove from pan.
3. Process cream cheese and next 5 ingredients in a food processor until smooth. Transfer to a serving bowl. Top evenly with toasted pine nuts, and serve with assorted crackers or pita chips.
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