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Pesto & Roasted Red Pepper Dip

http://www.kraftfoods.com/assets/recipe_images/Pesto_n_Roasted_Red_Pepper_Dip.jpg
Average Rating: 4 stars
Prep Time: 10 min
Total Time: 2 hr 10 min
Makes: 4-1/2 cups dip or 36 servings, 2 Tbsp. dip and 16 pieces

What You Need

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
WHEAT THINS Original Snacks

Make It!

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 WHEAT THINS.

Kraft Kitchen Tips

Make Ahead
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.

NUTRITION INFORMATION

Nutritional Information

PER SERVING
Calories210
Total fat12g
Saturated fat3.5g
Cholesterol15mg
Sodium390mg
Carbohydrate23g
Dietary fiber1g
Sugars4g
Protein4g
Vitamin A8%DV
Vitamin C6%DV
Calcium4%DV
Iron6%DV