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Pesto & Roasted Red Pepper Dip

Prep Time:

10 min

Total Time:

2 hr 10 min

Makes:

4-1/2 cups dip or 36 servings, 2 Tbsp. (30 ...

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.

K:45050v1ec:88262

(10)

Rated

by andreal89 on 9/22/2009
" I think the reason it is recomended to make the dips sepately and not mix them is because when you mix them together they make an very un-appetizing looking colour. Browny-grey Also, the taste definately needed extra garlic."

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