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.