Pesto & Roasted Red Pepper Dip

• 1 jar (270 mL) CLASSICO Basil Pesto di Genova
• 1 cup Philadelphia Cream Cheese Product, divided
• 1 container (500 g) sour cream, divided
• 1 jar (360 g) roasted red peppers, drained, chopped
• Christie Wheat Thins Crackers

1. Mix pesto and half the cream cheese product in medium bowl.
2. Stir in half the sour cream.
3. Add remaining cream cheese product to seperate medium bowl; stir in peppers and remaining sour cream.
4. Refrigerate both dips 2 hours.
5. Spoon dips alternately into serving bowl; swirl with knife.
6. Serve with crackers.

genova, philadelphia cream cheese, red peppers, christie wheat thins crackers

Taken from www.kraftrecipes.com/recipes/pesto-roasted-red-pepper-dip-88262.aspx (may not work)