Pesto & Roasted Red Pepper Dip*

By mamapig

Ingredients

• 1 8-oz. container Philadelphia cream cheese spread, divided
• 1 7-oz. container DiGiorno Basil Pesto sauce
• 1 16-oz. container sour cream, divided
• 1 12-oz. jar roasted red peppers, drained and chopped (about 1 cup)
• wheat thins snack crackers

Preparation

Step 1

REMOVE half of the cream cheese spread; place in med bowl. Add pesto; mix until well blended. Stir in half of the sour cream. Place remaining cream cheese spread in separate med bowl. Add peppers; mix well. Stir in remaining sour cream. Cover both bowls

REFRIGERATE at least 2 hours

SPOON dips alternately into 1 serving bowl. Swirl with knife to marbleize, if desired. Serve with the crackers.