Post by chief_cook2 on Jul 17, 2005 11:15:25 GMT -6
Prep Time: 10 min Total Time: 2 hr 10 min Makes: 36 servings, 2 Tbsp. dip and 16 crackers each
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread, divided
1 container (7 oz.) DI GIORNO Basil Pesto Sauce
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 jar (12 oz.) roasted red peppers, drained, chopped (about 1 cup)
WHEAT THINS Snack Crackers
REMOVE half of the cream cheese spread; place in medium bowl. Add pesto; mix until well blended. Stir in half of the sour cream. Place remaining cream cheese spread in separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Cover both bowls.
REFRIGERATE at least 2 hours.
SPOON dips alternately into 1 serving bowl. Swirl with knife to marbleize, if desired. Serve with the crackers.
KRAFT KITCHENS TIPS
Make-Ahead Dips can be stored in refrigerator up to 24 hours. Spoon into serving bowl as directed just before serving.
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