Italian vegtable Dip
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Italian Vegetable Dip
Prep Time: 5 min
Total Time: 3 hr 5 min
Serves: 18 (2 Tbsp. each)
Ingredients
1 cup KRAFT Mayo Real Mayonnaise or MIRACLE WHIP Salad Dressing
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 envelope GOOD SEASONS Italian or Zesty Italian Salad Dressing
1/2 cup finely chopped green and red pepper
Preparation
MIX mayo, sour cream and salad dressing mix until well blended. Stir in green and red pepper; cover.
REFRIGERATE several hours or until chilled.
SERVE with STELLA D'ORO Breadsticks, NABISCO Crackers, vegetable dippers or chips.
Special Extra: To make crudites for dipping, cut raw vegetables, such as peppers, celery and carrots, into strips about 1/4-inch wide and 2 to 3 inches long. Cut broccoli into small florets, leaving 1-1/2 to 2 inches of the stem on each floret. Place in shallow pan, cover with ice water and store in refrigerator until ready to use.
Italian Vegetable Dip
Prep Time: 5 min
Total Time: 3 hr 5 min
Serves: 18 (2 Tbsp. each)
Ingredients
1 cup KRAFT Mayo Real Mayonnaise or MIRACLE WHIP Salad Dressing
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 envelope GOOD SEASONS Italian or Zesty Italian Salad Dressing
1/2 cup finely chopped green and red pepper
Preparation
MIX mayo, sour cream and salad dressing mix until well blended. Stir in green and red pepper; cover.
REFRIGERATE several hours or until chilled.
SERVE with STELLA D'ORO Breadsticks, NABISCO Crackers, vegetable dippers or chips.
Special Extra: To make crudites for dipping, cut raw vegetables, such as peppers, celery and carrots, into strips about 1/4-inch wide and 2 to 3 inches long. Cut broccoli into small florets, leaving 1-1/2 to 2 inches of the stem on each floret. Place in shallow pan, cover with ice water and store in refrigerator until ready to use.
