Blend peppers and 1/2 of reduced-fat cream cheese in blender until well blended, stopping occasionally to scrape down side of blender.
Mix remaining reduced-fat cream cheese, pesto and milk; spread onto small serving plate. Top with pepper puree.
Refrigerate 1 hour.
For one less bowl to wash, add pesto and milk to remaining reduced-fat cream cheese in tub, then stir until blended.
The two layers of dip can be made up to 1 day ahead and stored in separate tightly covered containers in the refrigerator. For best results, layer the dips no more than 2 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0.5g
Total Carbohydrates 23g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 9 servings, 2 Tbsp. dip and 16 pieces.
* 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.