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Layered Pesto and Red Pepper Dip
Layered Pesto and Red Pepper Dip

Layered Pesto and Red Pepper Dip

1 Hr(s) 15 Min(s)
15 Min(s) Prep
1 Hr(s) Cook
It only takes a tablespoon each of milk and prepared pesto to give this layered red pepper dip its deliciously creamy pesto appeal!
What You Need
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9 servings
Original recipe yields 9 servings
1/4 cup chopped drained roasted red pepper s
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, divided
1 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
1 Tbsp. milk
thin wheat snack crackers
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Let's Make It
1
Blend peppers and 1/2 of reduced-fat cream cheese in blender until well blended, stopping occasionally to scrape down side of blender.
2
Mix remaining reduced-fat cream cheese, pesto and milk; spread onto small serving plate. Top with pepper puree.
3
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Shortcut
For one less bowl to wash, add pesto and milk to remaining reduced-fat cream cheese in tub, then stir until blended.
Tip 2
Make Ahead
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.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 430mg
19%
Total Carbohydrates 23g
8%
Dietary Fibers 1g
4%
Sugars 5g
10%
Protein 5g
10%
Vitamin A
10%
Vitamin C
6%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.
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