Layers of pesto, roasted peppers and shredded cheese top a base of cream cheese and Parmesan to make this party-ready Italian dip.
What You Need
Original recipe yields 16 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Grated Parmesan Cheese
1/4 tsp. garlic powder
1/4 tsp. dried Italian seasoning
1/3 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/2 cup roasted red pepper s, drained, chopped
1 cup KRAFT Shredded Mozzarella Cheese
2 tsp. finely chopped fresh oregano
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Let's Make It
Heat oven to 350°F.
Mix cream cheese, Parmesan, garlic powder and Italian seasoning until blended; spread onto bottom of 9-inch pie plate.
Top with all remaining ingredients except oregano.
Bake 15 min. or until heated through. Sprinkle with oregano.
Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese.
Garnish with sliced black olives and fresh basil leaves before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. each
* 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.