Featured Brand Sites
Product By Category
Tools & Info
18 servings, 2 Tbsp. each
Read MoreRead Less
Tap or click steps to mark as complete
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.
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 information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
nice - different for a change from all the Ranch and veggie dips!
This veggie dip is absolutely fantastic! no one in my family liked vegetable dip, but after i made this one they love it. i make 3 servings of it usually and it will be gone by the second day. i also add a little of minced garlic.
This recipe is very flavorful. Empty bowl everytime!