Layered Pesto and Red Pepper Dip

2  Ratings
  • 15 min prep
  • 1 hr 15 min total
  • Makes 9 servings, 2 Tbsp. dip and 16 pieces.


Layered Pesto and Red Pepper Dip Recipe

Ingredients

  • 1/4 cup chopped drained roasted red peppers
  • 1 tub (8 oz.) reduced-fat cream cheese spread, divided
  • 1 Tbsp. basil pesto
  • 1 Tbsp. milk
  •  WHEAT THINS Original Snacks

Instructions

  • Blend  peppers and 1/2 of reduced-fat cream cheese in blender until well blended, stopping occasionally to scrape down side of blender.
  • Mix  remaining reduced-fat cream cheese, pesto and milk; spread onto small serving plate. Top with pepper puree.
  • Refrigerate  1 hour.

Recipe Tips

ShortcutFor one less bowl to wash, add pesto and milk to remaining reduced-fat cream cheese in tub, then stir until blended.

Make AheadThe 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.

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Nutrition Information

Makes 9 servings, 2 Tbsp. dip and 16 pieces.

Nutrition per serving:

    • Calories 210 
    • Total fat 11 g
    • Saturated fat 4 g
    • Cholesterol 15 mg
    • Sodium 430 mg
    • Carbohydrate 23 g
    • Dietary fiber 1 g
    • Total sugars 5 g
    •     Includes added sugars n/a
    • Protein 5 g
    • Vitamin A 10 %DV
    • Vitamin C 6 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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