This Italian-inspired dip features basil pesto and roasted red peppers. Served with crisp crackers, our Pesto & Roasted Red Pepper Dip is a party-perfect appetizer!
What do I need ?
Original recipe yields 36 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 jar (270 mL) Classico Basil Pesto di Genova
1 cup Philadelphia Cream Cheese Product, divided
1 container (500 g) sour cream, divided
1 jar (360 g) roasted red peppers, drained, chopped
Christie Wheat Thins Crackers
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How do I make it ?
Mix pesto and half the cream cheese product in medium bowl. Stir in half the sour cream.
Add remaining cream cheese product to seperate medium bowl; stir in peppers and remaining sour cream. Refrigerate both dips 2 hours.
Spoon dips alternately into serving bowl; swirl with knife. Serve with crackers.
Kraft Kitchen Tips!
Dips can be stored in refrigerator up to 24 hours before spooning into serving bowl and swirling as directed.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 5 g
Cholesterol 15 mg
Sodium 250 mg
Carbohydrate 15 g
Fibre 1 g
Sugars 2 g
Protein 2 g
4-1/2 cups dip or 36 servings, 2 Tbsp. (30 mL) dip and 11 crackers (20 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.