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Pesto & Roasted Red Pepper Dip

Pesto & Roasted Red Pepper Dip
 
Prep Time:
10 min
Total Time:
2 hr 10 min
Makes:
4-1/2 cups dip or 36 servings, 2 Tbsp. dip ...

What You Need!

3/4 cup pesto
1 tub  (8 oz.) PHILADELPHIA Cream Cheese Spread, divided
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 jar  (12 oz.) roasted red peppers, drained, chopped
WHEAT THINS Original Crackers

Make It!

MIX pesto and half the cream cheese spread in medium bowl. Stir in half the sour cream; set aside.

SPOON remaining cream cheese spread into separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Refrigerate both dips 2 hours.

SPOON dips alternately into serving bowl; swirl with knife. Serve with crackers.

Kraft Kitchens Tips

Make Ahead
Dips can be stored in separate bowls in the refrigerator for up to 24 hours. Spoon into serving bowl and swirl as directed just before serving.
K:45050v0 :74715
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Average Rating  (63)
Rated  by lmcghee on 8/30/2009
" This was great! (And once I made the pesto, quick and easy!) I would actually probably serve the two dips separately the next time, but they both were delicious!" 
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Nutritional Information

Nutrition Information

Calories
 220
Total fat
 13 g
  Saturated fat
 4 g
Cholesterol
 15 mg
Sodium
 350 mg
Carbohydrate
 22 g
  Dietary fiber
 1 g
  Sugars
 4 g
Protein
 3 g
Vitamin A
 8 %DV
Vitamin C
 4 %DV
Calcium
 6 %DV
Iron
 6 %DV
RecipeDetail