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Pesto and Roasted Red Pepper Dip
- Prep Time 10 min.
- Cook Time -
- Serves 36
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 1 (8 ounce) tub PHILADELPHIA Cream Cheese Spread, divided
- 3/4 cup pesto
- 1 (16 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream, divided
- 1 (12 ounce) jar roasted red peppers, drained and chopped
- WHEAT THINS Crackers
2. Cooking Directions
- Place half of the cream cheese spread in medium bowl. Add pesto; mix until well blended. Stir in half of the sour cream. Place remaining cream cheese spread in separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Cover both bowls.
- Refrigerate at least 2 hours.
- Spoon dips alternately into one serving bowl. Swirl with knife for marble effect, if desired. Serve with the crackers.
Yield: 36 servings
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