Stir the cheese and pesto in a small bowl. Season with the black pepper. Top with the basil and pine nuts. Serve with the wheat crisps for dipping.
1 container (16 ounces) whipped cottage cheese0.5 cup prepared basil pesto1 dash ground black pepper1 tablespoon chopped fresh basil leaves1 tablespoon pine nuts, toasted96 Pepperidge Farm® Baked Naturals® Wheat Crisps Toasted Wheat
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