Thursday, October 9, 2008

Red Pepper Pesto Dip

This is a great, simple appetizer that can be thrown together in the time someone calls to tell you they are coming over to the time they arrive at your door. Depending on the pesto you use (and I totally cheated with this one, no time to make my own so it came from a jar!) the garlicky taste of this creamy dip really stands out.

Make sure to chop the red pepper very small - you don't want to be chomping on big pieces of pepper! If you don't like feta, I think this would be good with any crumbly cheese. A word on the citing of this recipe: this is from the back of a Wheat Thins box (shameful, I know), but try as I might I could not find it on the website. So I just linked you to the general Kraft recipe site, which is very good as well - lots of good stuff on there!

Red Pepper Pesto Dip

Makes 6-8 servings

8 ounces cream cheese, softened
1 large red pepper, finely chopped
1/2 cup crumbled feta cheese
2 tablespoons pesto

Preheat oven to 350 degrees.

Mix all ingredients together and put in a 9" pie plate. Bake for 15 minutes or until warmed through.


Mary Ellen said...

This looks delicious and so easy!

Anonymous said...

I LOVE red peppers (I think I have some in my fridge now actually) and this looks so easy and delicious. What a great dip!

Amy~ said...

mmmmm...this sounds and looks amazing!