Italian Vegetable Dip

INGREDIENTS :

1 cup KRAFT Real Mayo Mayonnaise

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 env. GOOD SEASONS Italian or Zesty Italian Dressing Mix

1/4 cup each: finely chopped green and red peppers

COOKING DIRECTIONS :

MIX mayo, sour cream and dressing mix until well blended. Stir in peppers; cover.

REFRIGERATE several hours or until chilled.

SERVE with NABISCO Crackers, fresh vegetable dippers or chips.

MORE :

Healthy Living

Trim 60 calories, 8 g of fat and 2.5 g of saturated fat per serving by preparing with KRAFT Light Mayo Reduced Fat Mayonnaise and BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream.

How to Make Edible Serving Containers

To prepare bell pepper shells for serving dip, cut off tops of peppers; remove and discard seeds. With small knife, trim away white, pithy part of ribs. Fill pepper shell with chilled dip just before serving. Place on a serving platter and surround with vegetable dippers.

Creamy Italian Pasta Salad

Mix dip ingredients in large bowl as directed. Add 3 cups cooked tri-color rotini or shell pasta and 1/2 cup each broccoli florets and carrot slices. Serve in lettuce-lined bowl, if desired. Makes 12 servings, about 1/2 cup each.

NUTRITION INFO :

Calories

120

Total fat

12 g

Saturated fat

3 g

Cholesterol

15 mg

Sodium

210 mg

Carbohydrate

1 g

Dietary fiber

0 g

Sugars

1 g

Protein

1 g

Vitamin A

4 %DV

Vitamin C

10 %DV

Calcium

0 %DV

Iron

0 %DV