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Appetizers

Cheesy Mexican Dip with Roasted Red Peppers

Cheesy Mexican Dip with Roasted Red Peppers recipe
photo by:kraft
time
prep:
5 min
total:
10 min
servings
total:
2-1/3 cups or 18 servings, about 2 Tbsp. each
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What You Need

1
lb.  (16 oz.) VELVEETA®, cut up
1/2
cup  drained chopped roasted red peppers
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup  sliced green onions

Make It

MIX all ingredients in medium microwaveable bowl.

MICROWAVE on HIGH 4 to 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 2 min.

SERVE hot with assorted cut-up fresh vegetables.

Kraft Kitchens Tips

Substitute
Substitute 1 jar (4 oz.) chopped pimientos, drained for the red peppers.
Shortcut
Serve with baby carrots, broccoli florets or other ready-to-serve vegetables from the produce section of your grocery store.
Food Facts
Microwave VELVEETA, peppers and onions as directed. Stir in sour cream until blended after heating, to avoid thinness.
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