Pesto & Roasted Red Pepper Dip

• 1 (8 ounce) container cream cheese spread, divided
• 34 cup pesto sauce
• 1 (16 ounce) container sour cream, divided
• 1 (12 ounce) jar roasted red peppers, drained, chopped (about 1 cup)

1. PLACE half of the cream cheese spread in medium bowl.
2. Add pesto; mix until well blended.
3. Stir in half of the sour cream.
4. Place remaining cream cheese spread in separate medium bowl.
5. Add peppers; mix well.
6. Stir in remaining sour cream.
7. Cover both bowls.
8. REFRIGERATE at least 2 hours.
9. SPOON dips alternately into one serving bowl.
10. Swirl with knife for marble effect, if desired.
11. Serve with the crackers or pita bread.

cream cheese, pesto sauce, sour cream, red peppers

Taken from www.food.com/recipe/pesto-roasted-red-pepper-dip-311281 (may not work)