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Categories:Viewed: 78 - Published at: 5 years ago
Ingredients
- 3/4 cup pesto
- 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread, divided
- 1 container (16 oz.) KNUDSEN Sour Cream, divided
- 1 jar (12 oz.) roasted red peppers, drained, chopped
- thin wheat snack crackers
Method
- 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.
