• 4servings
  • 130minutes
  • 210calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, B9, B12
MineralsSelenium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3/4 cup pesto

  2. 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread , divided

  3. 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream , divided

  4. 1 jar (12 oz.) roasted red pepper s, drained, chopped

  5. WHEAT THINS Original Snacks

Instructions Jump to Ingredients ↑

  1. MIX pesto and half the cream cheese spread in medium bowl. Stir in half the sour cream.

  2. SPOON remaining cream cheese spread into separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Refrigerate both dips 2 hours.

  3. SPOON dips alternately into serving bowl; swirl with knife. Serve with WHEAT THINS.


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