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WHEAT THINS Pesto & Roasted Red Pepper Dip

Prep time

10 min

Total time

2 hr 10 min

Servings

Makes 4-1/2 cups dip or 36 servings, 2 Tbsp. (30 mL) dip and 11 crackers (20 g) each.

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    Ingredients
    • 1 jar (270 mL) pesto
    • 1 tub (250 g) soft cream cheese, divided
    • 1 container (500 g) sour cream, divided
    • 1 jar (360 g) roasted red peppers, drained, chopped
    •  Wheat Thins Crackers
Preparation
  • Mix  pesto and half the cream cheese spread in medium bowl. Stir in half the sour cream.
  • Add  remaining cream cheese spread to seperate medium bowl; stir in peppers and remaining sour cream. Refrigerate both dips 2 hours.
  • Spoon  dips alternately into serving bowl; swirl with knife. Serve with crackers.

Recipe Tips

Make AheadDips can be stored in refrigerator up to 24 hours before spooning into serving bowl and swirling as directed.

88262

Nutrition Information

Nutrition per serving

  • Calories

    180

  • Fat

    12g

  • Saturated

    5g

  • Cholesterol

    15mg

  • Sodium

    250mg

  • Carbohydrate

    15g

  • Fibre

    1g

  • Sugars

    2g

  • Protein

    2g

  • Vitamin A

    6%DV

  • Vitamin C

    15%DV

  • Calcium

    4%DV

  • Iron

    8%DV

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