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48 servings, 2 Tbsp. dip and 5 crackers each
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Prepare as directed, substituting pesto for the salsa. Top with 1/4 cup each chopped black olives, sun-dried tomatoes and red onions instead of the tomatoes, peppers and green onions.
Dip can be made ahead of time. Store in refrigerator up to 2 hours before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This recipe is delicious and so easy to make. My family loves it. I use tortilla chips instead of ritz crackers. This is a big hit at our family gatherings.