This delicious recipe for cream cheese spread with pecans and sun-dried tomatoes comes from a dear friend of mine, Sara. I tasted it at her house not long ago and I liked it so much that I thought to myself, “I have to have this recipe!” In asking her, however, I sensed a slight hesitation on her part. When I insisted, my friend–who incidentally happens to be an excellent cook–said, “but it is so easy I almost feel embarrassed to share it with you!”
The next morning, I found Sara’s recipe waiting for me in my inbox. I looked over the list of ingredients and I was happily surprised that I did not even need to make a trip to the supermarket to get started. I gathered all the ingredients and made this delicious and colorful spread that same afternoon.
Ingredients
Besides the cream cheese (which should be at room temperature), you will need some pecans, sun-dried tomatoes, green onions, along with a couple of other refrigerator staples. How easy is that?
Once you mix everything together, it is very important to sample the recipe and to adjust the amounts of Tabasco and Worcestershire sauce to suit your taste. Then, give it sometime in the refrigerator so the different flavor components have the chance to meld.
How to Serve It
I tried this spread with different crackers, because that’s what I had on hand. Sara also recommends toasted baguette slices so the flavor of this delicious spread really pops. Besides using it as a spread, I can’t wait to try it also on top of my favorite bagels or folded into an omelette. Make some today and have a good weekend, friends!
- 8 ounces cream cheese or Neufchatel cheese, softened
- ¼ cup chopped, drained, oil-pack sun-dried tomatoes
- 4 green onions, minced
- ¼ cup pecans, toasted and chopped
- ¼ tsp. sea salt
- ¼ tsp. Tabasco or hot pepper sauce, or to taste
- 2 - 3 tsp. Worcestershire sauce, or to taste
- Beat the cream cheese in a mixer bowl until smooth.
- Add the sun-dried tomatoes, green onions, pecans and seasonings; mix well.
- Cover and refrigerate overnight or for at least 4 hours.
- Bring to room temperature and serve with sliced and toasted French baguettes or crackers, or, spread over your morning bagel.
Note on the hot sauce and Worcestershire sauce: Adjust to how hot you prefer your food. I used McIlhenny's Tabasco sauce and Lea & Perrins Worcestershire sauce.
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It’s delicious! I made it as written. Thank you for such a great, and easy recipe!
That’s wonderful, Debby! I am so glad you liked my recipe!