I make the pesto dip - in advance I roast veggies ie: eggplant, red or white onions, zuccini, red, green or yellow peppers - whatever veggies roast nicely and usually what I have in fridge. Then pile the cool roasted veggies on top of the cream cheese base and pesto - then cover with lots of finely shredded mozza/swiss - whatever I have. Sometimes I use chopped artichokes, sometimes I don't have them. I also serve with my homemade pita chips. HUGE HIT - everyone wants the recipe and there is never any leftovers. Thanks Kraft!
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