Pesto & Roasted Red Pepper Dip
Recipe Rating:
Prep Time: 10 min
Total Time: 2 hr 10 min
Makes: 4-1/2 cups or 36 servings, 2 Tbsp. dip and 16 crackers each
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread, divided 3/4 cup pesto
1 container (16 oz.) BREAKSTONE*S or KNUDSEN Sour Cream, divided 1 jar
(12 oz.) roasted red peppers, drained, chopped (about 1 cup) WHEAT
THINS Snack Crackers
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. REFRIGERATE at least 2
hours. SPOON dips alternately into one serving bowl. Swirl with knife
for marble effect, if desired. Serve with the crackers.
KRAFT KITCHENS TIPS
Note
The two bowls of dip can be stored in refrigerator up to 24 hours before
using as directed.
NUTRITION INFORMATION
Nutrition (per serving)
Calories
220
Total fat
13
g Saturated fat
4
g Cholesterol
15
mg Sodium
350
mg Carbohydrate
22
g Dietary fiber
1
g Sugars
4
g Protein
3
g Vitamin A
8
%DV Vitamin C
4
%DV Calcium
6
%DV Iron
6
%DV
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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