Pesto & Roasted Red Pepper Dip

By SarahJD60

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Ingredients

3/4 cup pesto1tub (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 Crackers

Details

Servings 36
Adapted from kraftfoods.com

Preparation

Step 1

MIX pesto and half the cream cheese spread in medium bowl. Stir in half the sour cream; set aside.

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.