1 jar (12 oz.) roasted red peppers, drained, chopped
thin wheat snack crackers
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Let's Make It
Mix pesto and half the cream cheese spread in medium bowl. Stir in half the sour cream.
Spoon remaining cream cheese spread into separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Refrigerate both dips 2 hours.
Spoon dips alternately into serving bowl; swirl with knife. Serve with crackers.
Dips can be stored in separate bowls in the refrigerator for up to 24 hours. Spoon into serving bowl and swirl as directed just before serving.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
36 servings, 2 Tbsp. dip and 16 crackers
* 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.