Pesto & Roasted Red Pepper Dip

• 3/4 cup pesto
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread, divided
• 1 container (16 oz.) KNUDSEN Sour Cream, divided
• 1 jar (12 oz.) roasted red peppers, drained, chopped
• thin wheat snack crackers

1. Mix pesto and half the cream cheese spread in medium bowl.
2. Stir in half the sour cream.
3. Spoon remaining cream cheese spread into separate medium bowl.
4. Add peppers; mix well.
5. Stir in remaining sour cream.
6. Refrigerate both dips 2 hours.
7. Spoon dips alternately into serving bowl; swirl with knife.
8. Serve with crackers.

pesto, philadelphia cream cheese, sour cream, red peppers, thin wheat snack crackers

Taken from www.kraftrecipes.com/recipes/pesto-roasted-red-pepper-dip-115060.aspx (may not work)