Layered Pesto and Roasted Red Pepper Dip
photo by Pam-I-Am
- Ready In:
- 1hr 15mins
- Ingredients:
- 4
- Serves:
-
9
ingredients
- 8 ounces cream cheese
- 1⁄4 cup roasted red pepper (found in a jar in pickle dept.)
- 1 tablespoon basil pesto (Di Giorno Brand)
- 1 tablespoon milk
directions
- Soften cream cheese to room temperature.
- Place half of the cream cheese, pesto and milk in a blender or food processor - blend until smooth.
- Remove and place into a shallow bowl or plate.
- Clean out blender/food processor.
- Place half (4 oz) of the cream cheese and the red peppers in a blender or food processor. Cover and blend 30 to 40 seconds until smooth.
- Place red pepper mixture on top of the pesto mixture.
- Place in a the refrigerator to chill for 1 hour before serving.
- Serve with Wheat Thins or your choice of crackers. You can dip the crackers in the dip or use a spreader.
- Note: Makes 9 servings of 2 Tablespoons each. If you want to make a larger serving for a party, double recipe.
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RECIPE SUBMITTED BY
Pam-I-Am
Camarillo, California