Appetizers

Layered Pesto and Red Pepper Dip

photo by:

kraft

I added approx. 4oz of goat cheese to the red pepper mixture which made it even better. Also, I recommend mixing the pesto layer first since that is what goes on the bottom...read more

posted by

recroomdesign

on 12/31/2008

time

prep:

15 min

total:

1 hr 15 min

servings

total:

9 servings, 2 Tbsp. dip and 16 crackers each

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What You Need

1/4

cup chopped drained roasted red peppers

tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, divided

Tbsp. pesto

Tbsp. milk

WHEAT THINS Original Crackers

Make It

BLEND peppers and 1/2 of reduced-fat cream cheese in blender until well blended, stopping occasionally to scrape down side of blender.

MIX remaining reduced-fat cream cheese, pesto and milk; spread onto small serving plate. Top with pepper puree.

REFRIGERATE 1 hour.

Kraft Kitchens Tips

Shortcut

For one less bowl to wash, add pesto and milk to remaining reduced-fat cream cheese in tub, then stir until blended.

Make Ahead

The two layers of dip can be made up to 1 day ahead and stored in separate tightly covered containers in the refrigerator. For best results, layer the dips no more than 2 hours before serving.