Ingredients
1 pkg. low-fat cream cheese, softened
1/2 c. light mayonnaise (Hellman's with olive oil)
1/3 - 1/2 c. basil pesto (homemade or store bought) - If using store bought, I use Mezzetta Napa Valley Bistro
1/2 - 3/4 c. chopped marinated artichokes, drained
1 c. chopped roasted red peppers or sun dried tomatoes
1 c. finely shredded Italian style 5 cheese blend
assorted crackers
Instructions
Mix cream cheese and mayonnaise until well blended. Spread on dinner plate or serving platter. Spread pesto on top of cream cheese layer.
Layer artihockes, roasted red peppers over pesto and cream cheese layer. Sprinkle with cheese.
If not serving right away, cover with foill and refrigerate.
Serve with crackers.
NOTE: You can also make your own roasted red pepper. See Time Savers and Forget-Me-Not section on the home page for instructions.