3/4 cup pesto
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread, divided
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 jar (12 oz.) roasted red peppers, drained, chopped
thin wheat snack crackers
Mix pesto and half the cream cheese spread in medium bowl. Stir in half the sour cream.
Spoon remaining cream cheese spread into separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Refrigerate both dips 2 hours.
Spoon dips alternately into serving bowl; swirl with knife. Serve with crackers.
Dips can be stored in separate bowls in the refrigerator for up to 24 hours. Spoon into serving bowl and swirl as directed just before serving.