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Layered Pesto and Red Pepper Dip

Layered Pesto and Red Pepper Dip

Prep time15 min
Total time1hr 15min
ServingsMakes 9 servings, 2 Tbsp. dip and 16 pieces.
  • ¼ 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
  • Shortcut
    For one less bowl to wash, add pesto and milk to remaining reduced-fat cream cheese in tub, then stir until blended.
  • Make Ahead
    The 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

Nutrition Per Serving

 % Daily Value*
Total fat 11g 
   Saturated fat 4g 
Cholesterol 15mg 
Sodium 430mg 
Carbohydrate 23g 
   Dietary fiber 1g 
   Total sugars 5g 
Protein 5g 
Vitamin A10 %DV
Vitamin C6 %DV
Calcium6 %DV
Iron6 %DV

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