Layered Pesto and Red Pepper Dip

• 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

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

red peppers, philadelphia, milk, thin wheat snack crackers

Taken from www.kraftrecipes.com/recipes/layered-pesto-red-pepper-dip-89965.aspx (may not work)