8 oz. light cream cheese

1/4 cups grated parmesan cheese

1/4 cups Buitoni reduced-fat pesto with basil pasta sauce

1/2 cups roasted red peppers

1/2 cups part-skim mozzarella cheese

Mix cream cheese spread and 1/4 cup Parmesan cheese; spread onto bottom of 9-inch pie plate or quiche dish.

Layer remaining ingredients over cream cheese spread mixture - pesto through mozzarella.

Bake at 350 F for 15 minutes or until thoroughly heated. Serve hot with assorted crackers or sliced Italian bread.

Serves 12.

**Point count is for dip only!**

WW Points: 2