COMBINE half of the cream cheese spread and the pesto in medium bowl. Stir in half of the sour cream; set aside. Spoon remaining cream cheese spread into separate medium bowl. Add peppers; mix until well blended. Stir in remaining sour cream. Cover both bowls.
REFRIGERATE at least 2 hours.
SPOON dips alternately into medium serving bowl. Cut through dips with knife several times for marble effect. Serve with the crackers.