Prep 10 mins
Cook 15 mins
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.
- 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
- Heat oven to 350 degrees.
- Mix all ingredients except crackers.
- Spread into 9" pie plate.
- Bake 15 minutes.
- Cool 5 mins, serve warm with crackers.
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 Htipiti 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]
This dip is wonderful! I love pesto and it goes so well with these cheeses and the red bell pepper. I used lowfat cream cheese with great results. Served with wheat thins and just loved this - thanks for sharing the recipe! Made for the Best of 2011 event, recommended by Boomette
This was a Christmas hit! Even the fussy eaters in my family devoured it! My Brother, who wouldn't be caught dead touching any kind of pepper - ever - was happily dipping and spreading away when I informed him there was red pepper in the dip. Shockingly, he just shrugged and picked up another pita chip to swoop in! Ha! Score one for the Big Sister!!!! Thanks Supermom!!!