Makes 36 servings
- 1 container (8 oz) cream cheese spread, divided
- 1 container (7 oz) basil pesto sauce
- 1 container (16 oz) sour cream, divided
- 1 jar (12 oz) roasted red peppers, drained, chopped (about 1 cup)
- 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.
