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Appetizers

Layered Pesto and Red Pepper Dip

Layered Pesto and Red Pepper Dip recipe
photo by:kraft
It only takes a tablespoon each of milk and prepared pesto to give this layered red pepper dip its deliciously creamy pesto appeal!
time
prep:
15 min
total:
1 hr 15 min
servings
total:
9 servings, 2 Tbsp. dip and 16 pieces
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What You Need

1/4
cup  chopped drained roasted red peppers
1
tub  (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, divided
1
Tbsp.  pesto
1
Tbsp.  milk
 Thin wheat snack 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.
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