Pesto and Roasted Red Pepper Dip Recipe

Pesto and Roasted Red Pepper Dip Recipe

  • 1 PHILADELPHIA Cream Cheese Spread, divided
  • 3/4 cup pesto
  • 1 (16 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream, divided
  • 1 (12 ounce) jar roasted red peppers, drained and chopped
  • WHEAT THINS Crackers
  1. Place half of the cream cheese spread in medium bowl. Add pesto; mix until well blended. Stir in half of the sour cream. Place remaining cream cheese spread in separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Cover both bowls.
  2. Refrigerate at least 2 hours.
  3. Spoon dips alternately into one serving bowl. Swirl with knife for marble effect, if desired. Serve with the crackers.
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