Comida Kraft
Recipe Box

Layered Basil-Roasted Red Pepper Spread

Layered Basil-Roasted Red Pepper Spread is rated 4.0 out of 5 by 6.
Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

12 servings, 2 Tbsp. spread and 5 crackers each

The party dazzler. That's you, when you arrive on the scene with roasted red peppers and olives layered with a creamy herb spread.

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What You Need

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Make It

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  • Cut star shape from 1 pepper, using 1/2-inch cookie cutter; set aside. Chop pepper trimmings and remaining peppers; mix with olives.
  • Blend cream cheese spread, basil and garlic in blender until smooth. Wash cream cheese tub; line with plastic wrap, with ends extending over side of tub.
  • Spoon 1/2 cup cream cheese mixture into tub; top with olive mixture and remaining cream cheese mixture. Press firmly into tub with back of spoon.
  • Refrigerate 1 hour. Unmold cheese spread onto plate; discard plastic wrap. Top cheese spread with nuts and pepper star. Serve with crackers.

Size-Wise

Savor every bite of this tasty dip. Each 2-Tbsp. serving goes a long way on flavor.

Pairs well with a glass of Sauvignon Blanc. Please drink responsibly.

Make Ahead

Cheese spread can be stored in refrigerator up to 24 hours before unmolding and serving as directed.

Servings

  • 12 servings, 2 Tbsp. spread and 5 crackers each

Nutritional Information

Serving Size 12 servings, 2 Tbsp. spread and 5 crackers each
AMOUNT PER SERVING
Calories 170
Total fat 12g
Saturated fat 5g
Cholesterol 20mg
Sodium 260mg
Carbohydrate 12g
Dietary fiber 1g
Sugars 1g
Protein 3g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Wow! Wow! This was an AWESOME dip! I'd been waiting for a long time to have the chance to make it for a party and finally got to this weekend for a friend's baby shower. I have 2 recommendation on it, 1) Be sure to chop up the basil well before mixing it in w/the cream cheese, would have made mixing it quicker, 2)I purchased chopped olives to omit that one step. I had no problem lining the container w/plastic wrap after I wiped it out and made sure to give it a few taps on the counter after all of it was in the mold. If you're worried it won't have enough flavor be sure to taste it before you put it all in the mold. Since it was for a baby shower I also cut out 2 little hearts instead of a star for the garnish. Definately will make it again! Friends were asking for the recipe :)
Date published: 2012-03-12
Rated 4 out of 5 by from This was quick and easy to make. This was quick and easy to make. I recommend making it a day ahead to improve the flavor. The only problem I had was lining the mold with wrap. When I put the spread in, the wrap didn’t keep the shape of the mold. Next time I’ll spray the mold with cooking spray before lining it. Enjoy!
Date published: 2010-01-20
Rated 5 out of 5 by from I made this for company and everyone enjoyed it. I made this for company and everyone enjoyed it. I used fresh basil from my garden. Don't add more garlic this it calls for or it will be overpowering.
Date published: 2007-08-22
Rated 4 out of 5 by from I hate olives of any kind. I hate olives of any kind. Does anyone have a recommendation of a good substitute ingredient for the olives?
Date published: 2010-11-13
Rated 1 out of 5 by from Too much effort for too little flavor! Too much effort for too little flavor!
Date published: 2007-12-26
Rated 5 out of 5 by from Great! Great!
Date published: 2010-11-28
  • 2016-09-28T11:10CST
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