Layered Pesto and Roasted Red Pepper Dip

"I found this delicious dip recipe on a box of Wheat Thins. The taste is so amazing and elegant. If I didn't know better, I would have thought there was wine in the recipe. I tried each layer seperately and they were good - but perfect together on a cracker. The photo shown is what this recipe makes....for company, I would double it if I were you. Pesto and Red Pepper...a great combination now in my book!"
 
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photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
photo by Pam-I-Am photo by Pam-I-Am
Ready In:
1hr 15mins
Ingredients:
4
Serves:
9
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ingredients

  • 8 ounces cream cheese
  • 14 cup roasted red pepper (found in a jar in pickle dept.)
  • 1 tablespoon basil pesto (Di Giorno Brand)
  • 1 tablespoon milk
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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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