Tuscan Dip and a spin-off

Makes- 1/2 cup or 12 servings
Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. Sour Cream (I like Daisy!)
1/2 cup finely chopped sun-dried tomatoes
1/2 cup chopped black olives
1/4 cup finely chopped red onions
1/4 cup drained roasted red peppers, chopped into medium pieces

Mix cream cheese and sour cream in medium bowl until well blended.

Add remaining ingredients; mix well. Refrigerate an hour, minimum.

Serve with crackers or cut-up fresh vegetables.

Tuscan was a dip I tried awhile ago and I just made a spin-off dip that I found somewhere a couple of weeks ago. The only difference to the original was spreading basil pesto (drained) on top of the sour cream/ cream cheese mixture that was spread out in a serving tray. Sun dried tomatoes, black olives, and red peppers stayed the same, red onion was omitted.

I liked both versions about the same, great with the flavored Wheat Thins that are out now.