Layered Pesto and Red Pepper Dip - Kraft Recipes Top
Comida Kraft
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Layered Pesto and Red Pepper Dip

Prep Time
Total Time

9 servings, 2 Tbsp. dip and 16 pieces

It only takes a tablespoon each of milk and prepared pesto to give this layered red pepper dip its deliciously creamy pesto appeal!

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What You Need

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Make It

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  • 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.

Special Equipment Needed


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.


  • 9 servings, 2 Tbsp. dip and 16 pieces

Nutritional Information

Serving Size 9 servings, 2 Tbsp. dip and 16 pieces
Calories 210
Total fat 11g
Saturated fat 4g
Cholesterol 15mg
Sodium 430mg
Carbohydrate 23g
Dietary fiber 1g
Sugars 5g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 6 %DV
Iron 6 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from I added approx. 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 of your serving dish.
Date published: 2009-01-01
Rated 4 out of 5 by from a hit at a bridal shower I threw...easy to make too! a hit at a bridal shower I threw...easy to make too!
Date published: 2006-08-29
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