Layered Pesto and Red Pepper Dip
Makes: 9 servings, 2 Tbsp. dip and 16 crackers each

1 container (8 oz.) PHILADELPHIA Light Cream Cheese Spread, divided
1/4 cup chopped drained roasted red peppers
1 Tbsp. DI GIORNO Basil Pesto Sauce
1 Tbsp. milk

WHEAT THINS Snack Crackers

PLACE half of the cream cheese spread and the red peppers in blender container; cover. Blend 30 to 40 sec. or until well blended, stopping and scraping down side of container as needed.

MIX remaining cream cheese spread, the pesto and milk until well blended. Spread onto small serving plate; top with the red pepper mixture. Cover.

REFRIGERATE at least 1 hour before serving.