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.
serving size = 2 Tbsp. (30 mL) dip + 11 crackers (20 g)