Pesto & Roasted Red Pepper Dip
Prep Time: 10 min
Ready In: 2 h 10 min
Serves: 36
Ingredients
1 tub (250 g) Philadelphia Spreadable Cream Cheese, divided
1 jar (210 g) pesto
1 container (500 g) sour cream, divided
1 jar (360 g) roasted red peppers, drained, chopped (about 1 cup)
Christie Wheat Thins Crackers
Directions
1 Combine half of the cream cheese and the pesto in medium bowl. Stir in half of the sour cream; set aside. Place remaining cream cheese in another medium bowl with the peppers; mix until well blended. Stir in remaining sour cream. Cover both bowls.
2 Refrigerate at least 2 hours.
3 Spoon dips alternately into 1 serving bowl. Cut through dips with knife several times for marble effect, if desired. Serve with the crackers.
Make-Ahead
Dip can be stored in the refrigerator for up to 24 hours. Spoon into serving bowl as directed just before serving.