Layered Pesto and Red Pepper Dip

3  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


  • 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


  • 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.


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

This recipe features:

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.