Pesto & Roasted Red Pepper Dip
- Ready In:
- 10mins
- Ingredients:
- 4
- Yields:
-
4 1/2 cups
- Serves:
- 30
ingredients
- 1 (8 ounce) container cream cheese spread, divided
- 3⁄4 cup pesto sauce
- 1 (16 ounce) container sour cream, divided
- 1 (12 ounce) jar roasted red peppers, drained, chopped (about 1 cup)
directions
- PLACE half of the cream cheese spread in medium bowl. Add pesto; mix until well blended. Stir in half of the sour cream. Place remaining cream cheese spread in separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Cover both bowls.
- REFRIGERATE at least 2 hours.
- SPOON dips alternately into one serving bowl. Swirl with knife for marble effect, if desired. Serve with the crackers or pita bread.
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RECIPE SUBMITTED BY
Hello, Everyone!
My husband and I met in college, at Viginia Tech. GO HOKIES!! My major was Nutrition. The science of food is amazing to me. I love to cook and love to eat even more! Currently, I do not work outside our home. We have a baby boy, who is 2 now. I love to see how he decides to eat his food and what he thinks after tasting it.
For fun, I enjoy making new recipies and trying to come up with my own, which I call train wrecks.
My favorite recipes are ones that do not have a long list of ingrdients and the ingredients it calls for are ones that I generally keep in the pantry.
It makes me feel good when my husband tells me the meal I have prepared is a keeper and one to make again. I love him even more when he tells someone else about something that I make. The most feel good thing for me is when my mom asks for the recipe. My mother is the greatest domestic "Chef de Cuisine", or Head of the Kitchen, in my opinion.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">