Roasted Red Pepper and Pesto Dip

Ingredients

• 0.8 cup classico basil pesto sauce and spread traditional
• 8 oz philadelphia cream cheese spread divided
• 16 oz knudsen cream sour divided
• 12 oz roasted peppers red drained chopped
• 36 servings wheat snack crackers thin

Equipment

• bowl
• knife

Directions

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.
3. Add peppers; mix well. Stir in remaining sour cream. Refrigerate both dips 2 hours.
4. Spoon dips alternately into serving bowl; swirl with knife.
5. Serve with crackers.