Red Pepper-Pesto Dip

READY IN: 25mins
Recipe by Supermom49

This came from a box of Sundried Tomato and Basil Wheat Thins - different because it uses a fresh bell pepper instead of a roasted one! Very simple and good - I've been asked for the recipe anytime I have served it, in fact, I usually make a double batch.

Top Review by flower7

Gosh was this gooooood! :) I used Neufchatel instead of cream cheese with good results. Also used some homemade pesto I had frozen and some excellent sheep's milk feta. I also made a half batch of your recipe #322705 and since I had a 7oz pkg of feta, I just used what was left in this recipe, which was 3oz. It didn't seem quite hot in the middle after 15 minutes so I put it back for another 7 min. which was perfect. I ate about 1/3 of this by myself for lunch! LOL Thanks for sharing! [Made for Spring 2013 Pick A Chef]

Ingredients Nutrition

  • 226.79 g softened cream cheese
  • 1 large red pepper, chopped in about 1/4 inch pieces
  • 118.29 ml crumbled feta cheese
  • 29.58 ml prepared pesto sauce
  • cracker, to serve it with


  1. Heat oven to 350 degrees.
  2. Mix all ingredients except crackers.
  3. Spread into 9" pie plate.
  4. Bake 15 minutes.
  5. Cool 5 mins, serve warm with crackers.

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