WHEAT THINS Pesto & Roasted Red Pepper Dip
Prep time10 min
Total time2hr 10min
ServingsMakes 4-1/2 cups dip or 36 servings, 2 Tbsp. (30 mL) dip and 11 crackers (20 g) each.
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 Ahead
Dips can be stored in refrigerator up to 24 hours before spooning into serving bowl and swirling as directed.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 180 |
| % Daily Value* | |
| Fat 12g | |
| Saturated 5g | |
| Cholesterol 15mg | |
| Sodium 250mg | |
| Carbohydrate 15g | |
| Dietary fiber 1g | |
| Sugars 2g | |
| Protein 2g | |
| Vitamin A | 6 %DV |
| Vitamin C | 15 %DV |
| Calcium | 4 %DV |
| Iron | 8 %DV |
