Red Pepper Pesto Dip

Back in '08 a girl at work brought this awesome dip to one of our food days ~ and we instantly fell in love with it! I started making it and my family fell in love with it. Last night I took it to a family get-together with Andy's family and they loved it too! It is a go-to appetizer & is sure to please!


Let's start with the ingredients:

- 1 tub 8 oz. Light Cream Cheese 

     *I usually buy the tub kind, although Andy bought me the box of cream cheese last night & it works too. Often I forget about the "Light" version and buy the regular.*
- 1 lg red pepper..chopped (about 1 & 1/4 cups) 

     *I've substituted orange and green with the red peppers at the store looked awful*
- 1/2 cup athenos crumbled reduced fat feta cheese
- 2 tbsp. Di Giorno basil pesto sauce 

- Wheat thins reduced fat baked snack crackers

Preheat your oven to 350 degrees.

Then you just dump it all together & mix until well blended.

 It looks something like below at first, attractive, I know. 

Spread in 9 inch pie plate or 2 cup ovenproof serving dish.

Bake 15 mins or until hot & bubbly 

Let stand for 5 mins. Serve with crackers.

It looks something like this (note: this was before I baked it):

Incase you want to know:

Nutrional Info Per Serving: 

180 calories, 8g total fat, 2.5g sat fat,
10mg cholesterol, 400mg sodium, 23g carbs,
1g dietary fiber, 5g sugars, 5g protein