Layered Pesto and Roasted Red Pepper Dip

“I found this delicious dip recipe on a box of Wheat Thins. The taste is so amazing and elegant. If I didn't know better, I would have thought there was wine in the recipe. I tried each layer seperately and they were good - but perfect together on a cracker. The photo shown is what this recipe makes....for company, I would double it if I were you. Pesto and Red Pepper...a great combination now in my book!”
1hr 15mins

Ingredients Nutrition

  • 8 ounces cream cheese
  • 14 cup roasted red pepper (found in a jar in pickle dept.)
  • 1 tablespoon basil pesto (Di Giorno Brand)
  • 1 tablespoon milk


  1. Soften cream cheese to room temperature.
  2. Place half of the cream cheese, pesto and milk in a blender or food processor - blend until smooth.
  3. Remove and place into a shallow bowl or plate.
  4. Clean out blender/food processor.
  5. Place half (4 oz) of the cream cheese and the red peppers in a blender or food processor. Cover and blend 30 to 40 seconds until smooth.
  6. Place red pepper mixture on top of the pesto mixture.
  7. Place in a the refrigerator to chill for 1 hour before serving.
  8. Serve with Wheat Thins or your choice of crackers. You can dip the crackers in the dip or use a spreader.
  9. Note: Makes 9 servings of 2 Tablespoons each. If you want to make a larger serving for a party, double recipe.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a