Cream Cheese Spread with Pecans and Sun-Dried Tomatoes
 
Prep time
Total time
 
A delicious and colorful spread that can be made in just 15 minutes!
Author:
Recipe type: Appetizer/Spread
Serves: Serves 6
Ingredients
  • 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
Instructions
  1. Beat the cream cheese in a mixer bowl until smooth.
  2. Add the sun-dried tomatoes, green onions, pecans and seasonings; mix well.
  3. Cover and refrigerate overnight or for at least 4 hours.
  4. Bring to room temperature and serve with sliced and toasted French baguettes or crackers, or, spread over your morning bagel.
Notes
Variation: Substitute ¼ cup drained, diced, seeded, oil-pack roasted red peppers for the tomatoes, and substitute walnuts for the pecans.

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.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/cream-cheese-spread-with-pecans/