Layered Pesto and Red Pepper Dip

Ingredients

• 1 Tbsp classico basil pesto sauce and spread traditional
• 1 Tbsp milk 
• 0.3 cup roasted peppers red drained chopped
• 15 servings wheat snack crackers thin
• 8 oz philadelphia divided

Equipment

• blender

Directions

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.