The second meeting of the Tidewater Book Club was tonight. The book we had to read was "The Rum Diary" by Hunter S. Thompson. It was an okay book, but I wouldn't really recommend it. I actually think only two of us read the whole thing. The meeting didn't work out as planned, either. At the last meeting, we agreed on this date, but some people forgot other obligations that they had, and some people flaked out at the last minute. I even brought munchies for the "meeting," a Pesto and Roasted Red Pepper Dip, served with Wheat Thins. Everyone seemed to enjoy them.
Pesto and Roasted Red Pepper Dip
Prep Time: 10 min
Total Time: 2 hr 10 min
Makes: 4-1/2 cups dip or 36-2 Tbsp. servings
3/4 cup pesto
1 tub (8 oz.) Philadelphia Cream Cheese Spread, divided
1 container (16 oz.) Breakstone's or Knudsen sour cream, divided
1 jar (12 oz.) roasted red peppers, drained, chopped
Wheat Thins Original Crackers
Mix pesto and half the cream cheese spread in medium bowl. Stir in half the sour cream; set aside.
Spoon remaining cream cheese spread into separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Refrigerate both dips 2 hours.
Spoon dips alternately into serving bowl; swirl with knife. Serve with crackers.
1 comment:
That recipe sounds really good. I will definitely try this the next time I need to make something for DH and one of his "food days" at work.
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