Layered Pesto And Roasted Red Pepper Dip – a delicious recipe with cream cheese, red pepper, basil pesto, milk. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Soften cream cheese to room temperature.
2
Place half of the cream cheese, pesto and milk in a blender or food processor - blend until smooth.
3
Remove and place into a shallow bowl or plate.
4
Clean out blender/food processor.
5
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.
6
Place red pepper mixture on top of the pesto mixture.
7
Place in a the refrigerator to chill for 1 hour before serving.
8
Serve with Wheat Thins or your choice of crackers. You can dip the crackers in the dip or use a spreader.
9
Note: Makes 9 servings of 2 Tablespoons each. If you want to make a larger serving for a party, double recipe.
202
kcal
Calories
19
g
Fat
3
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 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.
Yes, Layered Pesto And Roasted Red Pepper Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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