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Pesto & Roasted Red Pepper Dip

Pesto & Roasted Red Pepper Dip recipe
photo by:kraft
This tasty two-in-one spread features pesto swirled with a creamy homemade roasted red pepper dip.
10 min
2 hr 10 min
4-1/2 cups dip or 36 servings, 2 Tbsp. dip and 16 pieces
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What You Need

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
 Thin wheat snack crackers

Make It

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

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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