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Red Pepper-Pesto Dip

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“This came from a box of Sundried Tomato and Basil Wheat Thins - different because it uses a fresh bell pepper instead of a roasted one! Very simple and good - I've been asked for the recipe anytime I have served it, in fact, I usually make a double batch.”
READY IN:
25mins
SERVES:
14
YIELD:
2 cups (approx)
UNITS:
Metric

Ingredients Nutrition

  • 226.79 g softened cream cheese
  • 1 large red pepper, chopped in about 1/4 inch pieces
  • 118.29 ml crumbled feta cheese
  • 29.58 ml prepared pesto sauce
  • cracker, to serve it with

Directions

  1. Heat oven to 350 degrees.
  2. Mix all ingredients except crackers.
  3. Spread into 9" pie plate.
  4. Bake 15 minutes.
  5. Cool 5 mins, serve warm with crackers.

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