Pesto & Roasted Red Pepper Dip

(66) 54 Reviews
Prep Time
Total Time

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

This tasty two-in-one spread features pesto swirled with a creamy homemade roasted red pepper dip.

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What You Need

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Make It

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  • 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.

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.


  • 4-1/2 cups dip or 36 servings, 2 Tbsp. dip and 16 pieces

Nutritional Information

Serving Size 4-1/2 cups dip or 36 servings, 2 Tbsp. dip and 16 pieces
Calories 210
% Daily Value
Total fat 12g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 390mg
Carbohydrate 23g
Dietary fiber 1g
Sugars 4g
Protein 4g
Vitamin A 8 %DV
Vitamin C 6 %DV
Calcium 4 %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

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  • SheriJoyB | Tue, Jul 10 2012 2:45 PM

  • Carol39110 | Mon, Mar 26 2012 4:05 PM

    I combined all of it as many suggested, but still did not think there was a lot of flavor. It definitly needed salt and seemed more like a spread (for sandwiches, etc.) instead of a dip.

  • frankiewicz1 | Sun, Feb 5 2012 11:26 AM

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

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