Appetizers

Pesto & Roasted Red Pepper Dip

photo by:

kraft

This was great! (And once I made the pesto, quick and easy!) I would actually probably serve the two dips separately the next time, but they both were delicious!

posted by

LMCGHEE

on 8/30/2009

time

prep:

10 min

total:

2 hr 10 min

servings

total:

4-1/2 cups dip or 36 servings, 2 Tbsp. dip and 16 crackers each

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What You Need

3/4

cup pesto

tub (8 oz.) PHILADELPHIA Cream Cheese Spread, divided

container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided

jar (12 oz.) roasted red peppers, drained, chopped

WHEAT THINS Original Crackers

Make It

MIX pesto and half the cream cheese spread in medium bowl. Stir in half the sour cream; set aside.

SPOON remaining cream cheese spread into separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Refrigerate both dips 2 hours.

SPOON dips alternately into serving bowl; swirl with knife. Serve with crackers.

Kraft Kitchens Tips

Make Ahead

Dips can be stored in separate bowls in the refrigerator for up to 24 hours. Spoon into serving bowl and swirl as directed just before serving.

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a cook

posted:2/5/2012

AWFUL! Given the reviews I expected this to be incredible. Way too much pesto maybe

lmcghee

posted:8/30/2009

This was great! (And once I made the pesto, quick and easy!) I would actually probably serve the two dips separately the next time, but they both were delicious!

kitty-san

posted:7/21/2009

I made this as one dip, as previously suggested, and added a clove of minced garlic; took it to a party and everyone seemd to like it. I saved some for myself when I made it and will try it on a pounded thin chicken breast, coat it with this dip, roll it up and bake it. I'm hoping it will be very tasty.

tracydoran

posted:7/20/2009

It needs fresh garlic, I would also just combine everything to make one dip and go very light on the roasted red peppers. They can over power.

awohletz

posted:7/15/2009

Okay, some people are saying that this dip is tasteless. Here's the deal: The ingredients are good, the problem lies in the method. Forget about creating two separate dips. Combine all of the ingredients to make one dip, then add 1/4 to 1/2 (to your liking) of grated parmesan cheese. It's delicious fixed this way. Try it!

mrparet

posted:7/14/2009

Others are proclaiming that these dips are "tasteless." It's easy to see why they wouldn't be a tastebud thriller by themselves: neither one has enough zest. Mix them together for adequate tastiness! I created a Roasted Red Pepper and Pesto dip, garnished with chopped peppers and some fresh herbs. Win!

TamiVidmar

posted:7/14/2009

Anyone try this? Why can't you just mix them together instead of being spearate? Just curious will it breakdown?

dault03

posted:9/17/2008

both the dips were pretty tasteless. I would recommend adding some powdered ranch dip to the red pepper one, but the pesto one is just a waste of good pesto.

sjb929

posted:8/27/2008

I made this for a small group of people and then again for a large group of people, and both times the dip was completely gone. I love it!

78jessica

posted:7/21/2008

I kept the dips in separte dishes when I served them. But both went over very well.