WHEAT THINS Pesto & Roasted Red Pepper Dip

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.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 12g 
   Saturated 5g 
Cholesterol 15mg 
Sodium 250mg 
Carbohydrate 15g 
   Dietary fiber 1g 
   Sugars 2g 
Protein 2g 
Vitamin A6 %DV
Vitamin C15 %DV
Calcium4 %DV
Iron8 %DV

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