Layered Pesto and Red Pepper Dip
Prep time15 min
Total time1hr 15min
ServingsMakes 9 servings, 2 Tbsp. dip and 16 pieces.
Ingredients
- 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
Preparation
- 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.
89965
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 210 |
| % Daily Value* | |
| Total fat 11g | |
| Saturated fat 4g | |
| Cholesterol 15mg | |
| Sodium 430mg | |
| Carbohydrate 23g | |
| Dietary fiber 1g | |
| Total sugars 5g | |
| Protein 5g | |
| Vitamin A | 10 %DV |
| Vitamin C | 6 %DV |
| Calcium | 6 %DV |
| Iron | 6 %DV |
