Layered Pesto and Roasted Red Pepper Dip |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 9 |
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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! Ingredients:
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 |
Directions:
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.
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