Layered Pesto and Roasted Red Pepper Dip

READY IN: 1hr 15mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
  • 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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