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Pesto & Roasted Red Pepper Dip

Pesto & Roasted Red Pepper Dip recipe
average rating
3.9 10
rate/review
prep time
10 min
total time
2 hr 10 min
makes
4-1/2 cups dip or 36 servings, 2 Tbsp. (30 mL) dip and 11 crackers (20 g) each
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recipe by: kraft

What You Need

1 jar (270 mL) pesto
1 tub (250 g) Philadelphia Cream Cheese Spread, divided
1 container (500 g) sour cream, divided
1 jar (360 g) roasted red peppers, drained, chopped
Christie Wheat Thins Crackers

Make It

MIX pesto and half the cream cheese spread in medium bowl. Stir in half the sour cream.

ADD remaining cream cheese spread to seperate medium bowl; stir in peppers and remaining sour cream. Refrigerate both dips 2 hours.

SPOON dips alternately into serving bowl; swirl with knife. Serve with crackers.

kraft kitchens tips

Make Ahead
Dips can be stored in refrigerator up to 24 hours before spooning into serving bowl and swirling as directed.

nutritional information

K:45050v1ec:88262

most recent review

"I think the reason it is recomended to make the dips sepately and not mix them is because wh... read more
reviewed by: andreal89
on: 9/22/2009
 andreal89
see all reviews 

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