Directions:
- PLACE half of the cream cheese spread 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 one serving bowl. Swirl with knife for marble effect, if desired. Serve with the crackers or pita bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.21 Kcal (1127 kJ) | ||
| Calories from fat | 225.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.02g | 38% | |
|---|---|---|---|
| Cholesterol | 26.6mg | 9% | |
| Sodium | 351.93mg | 15% | |
| Potassium | 118.88mg | 3% | |
| Total Carbs | 3.28g | 1% | |
| Sugars | 0.94g | 4% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 8.76g | 18% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 1.8mg | 10% | |
| Calcium | 277mg | 28% | |
| Amount Per 100 g | |||
| Calories | 410.23 Kcal (1718 kJ) | ||
| Calories from fat | 343.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.12g | 38% | |
|---|---|---|---|
| Cholesterol | 40.54mg | 9% | |
| Sodium | 536.27mg | 15% | |
| Potassium | 181.16mg | 3% | |
| Total Carbs | 5g | 1% | |
| Sugars | 1.43g | 4% | |
| Dietary Fiber | 1.46g | 4% | |
| Protein | 13.36g | 18% | |
| Vitamin C | 14.7mg | 16% | |
| Iron | 2.8mg | 10% | |
| Calcium | 422.2mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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