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Pesto & Roasted Red Pepper Dip

Prep Time:
10 min

Total Time:
2 hr 10 min

Makes:
36

1 tub (250 g) PHILADELPHIA Cream Cheese Spread, divided

1 jar (270 mL) pesto

1 container (500 g) sour cream, divided

1 jar (360 g) roasted red peppers, drained, chopped (about 1 cup)

CHRISTIE Wheat Thins Crackers

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.

Kraft Kitchens Tips

Make Ahead

Dips can be stored in separate bowls in the refrigerator for up to 24 hours. Spoon into serving bowl as directed just before serving.

K:45050v1ec:88262

(8)

Rated

by shirley.mumby on 12/16/2007
" very appealing the two dips look great together and everyone loved them. "

See All Ratings and Comments

Serving Size = 2 Tbsp. (30 mL) dip + 11 crackers (20 g)

Nutritional Information

Calories

180

Total fat

12 g

Saturated fat

5 g

Cholesterol

15 mg

Sodium

250 mg

Carbohydrate

15 g

Dietary fibre

1 g

Sugars

2 g

Protein

2 g

Vitamin A

6 %DV

Vitamin C

15 %DV

Calcium

4 %DV

Iron

8 %DV