Layered Pesto And Roasted Red Pepper Dip Recipes

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LAYERED ITALIAN DIP



Layered Italian Dip image

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

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

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

LAYERED PESTO AND RED PEPPER DIP



Layered Pesto and Red Pepper Dip image

It only takes a tablespoon each of milk and prepared pesto to give this layered red pepper dip its deliciously creamy pesto appeal!

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield Makes 9 servings, 2 Tbsp. dip and 16 pieces.

Number Of Ingredients 5

1/4 cup chopped drained roasted red peppers
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, divided
1 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
1 Tbsp. milk
thin wheat snack crackers

Steps:

  • Blend peppers and 1/2 of reduced-fat cream cheese in blender until well blended, stopping occasionally to scrape down side of blender.
  • Mix remaining reduced-fat cream cheese, pesto and milk; spread onto small serving plate. Top with pepper puree.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

LAYERED PESTO AND ROASTED RED PEPPER DIP



Layered Pesto and Roasted Red Pepper Dip image

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

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

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.

RED PEPPER-PESTO DIP



Red Pepper-Pesto Dip image

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

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

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

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