Pesto & Roasted Red Pepper Dip

Recipe from kraftfoods.com. Great served with Wheat Thins or Triscuit crackers. Pita and bagel chips are also a good choice.

• Ready In: 10 mins
• Serves: 30
• Yields: 4 1/2 cups

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

1. 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.
2. REFRIGERATE at least 2 hours.
3. SPOON dips alternately into one serving bowl. Swirl with knife for marble effect, if desired. Serve with the crackers or pita bread.