Layered Pesto And Red Pepper Dip Recipes

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ROASTED RED PEPPER AND PESTO DIP

Swirl in some basil pesto sauce to make perfectly creamy Roasted Red Pepper and Pesto Dip! Prep time for this tasty pesto dip is only 10 minutes.

Provided by My Food and Family

Categories     Chips and Snacks

Time 2h10m

Yield 36 servings, 2 Tbsp. dip and 16 crackers

Number Of Ingredients 5



Roasted Red Pepper and Pesto Dip image

Steps:

  • Mix pesto and half the cream cheese spread in medium bowl. Stir in half the sour cream.
  • Spoon remaining cream cheese spread into separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Refrigerate both dips 2 hours.
  • Spoon dips alternately into serving bowl; swirl with knife. Serve with crackers.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

3/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread, divided
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 jar (12 oz.) roasted red peppers, drained, chopped
thin wheat snack crackers

LAYERED ITALIAN DIP

Love each layer equally when you make this Layered Italian Dip. Five fabulous ingredients-cream cheese, Parmesan, pesto, roasted red peppers and mozzarella-come together in this delicious Layered Italian Dip.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 5



Layered Italian Dip image

Steps:

  • Heat oven to 350°F.
  • Mix cream cheese and Parmesan until blended; spread onto bottom of 9-inch pie plate.
  • Top with layers of remaining ingredients.
  • Bake 15 min. or until heated through.

Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 2 g, Fiber 0.6894 g, Sugar 0 g, Protein 4 g

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Grated Parmesan Cheese
1/3 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/2 cup roasted red peppers, drained, chopped
1 cup KRAFT Shredded Mozzarella Cheese

LAYERED PESTO AND ROASTED RED PEPPER DIP

I found this delicious dip recipe on a box of Wheat Thins. The taste is so amazing and elegant. If I didn't know better, I would have thought there was wine in the recipe. I tried each layer seperately and they were good - but perfect together on a cracker. The photo shown is what this recipe makes....for company, I would double it if I were you. Pesto and Red Pepper...a great combination now in my book!

Provided by Pam-I-Am

Categories     Cheese

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 4



Layered Pesto and Roasted Red Pepper Dip image

Steps:

  • Soften cream cheese to room temperature.
  • Place half of the cream cheese, pesto and milk in a blender or food processor - blend until smooth.
  • Remove and place into a shallow bowl or plate.
  • Clean out blender/food processor.
  • Place half (4 oz) of the cream cheese and the red peppers in a blender or food processor. Cover and blend 30 to 40 seconds until smooth.
  • Place red pepper mixture on top of the pesto mixture.
  • Place in a the refrigerator to chill for 1 hour before serving.
  • Serve with Wheat Thins or your choice of crackers. You can dip the crackers in the dip or use a spreader.
  • Note: Makes 9 servings of 2 Tablespoons each. If you want to make a larger serving for a party, double recipe.

8 ounces cream cheese
1/4 cup roasted red pepper (found in a jar in pickle dept.)
1 tablespoon basil pesto (Di Giorno Brand)
1 tablespoon milk

RED PEPPER-PESTO DIP

This came from a box of Sundried Tomato and Basil Wheat Thins - different because it uses a fresh bell pepper instead of a roasted one! Very simple and good - I've been asked for the recipe anytime I have served it, in fact, I usually make a double batch.

Provided by Supermom49

Categories     Weeknight

Time 25m

Yield 2 cups (approx), 14 serving(s)

Number Of Ingredients 5



Red Pepper-Pesto Dip image

Steps:

  • Heat oven to 350 degrees.
  • Mix all ingredients except crackers.
  • Spread into 9" pie plate.
  • Bake 15 minutes.
  • Cool 5 mins, serve warm with crackers.

Nutrition Facts : Calories 73.3, Fat 6.7, SaturatedFat 3.9, Cholesterol 22.6, Sodium 112.3, Carbohydrate 1.6, Fiber 0.2, Sugar 1.2, Protein 1.8

8 ounces softened cream cheese
1 large red pepper, chopped in about 1/4 inch pieces
1/2 cup crumbled feta cheese
2 tablespoons prepared pesto sauce
cracker, to serve it with

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