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Roasted Red Pepper and Green Onion Dip

Roasted Red Pepper and Green Onion Dip recipe
photo by:kraft
Slip into after-work easy with this stir-together dip that uses light mayonnaise, light sour cream and off-the-shelf peppers. Serve it with crackers and fresh veggies.
10 min
3 hr 10 min
3 cups or 24 servings, 2 Tbsp. each
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What You Need

cup  KRAFT Light Mayo Reduced Fat Mayonnaise
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
cup  KRAFT Grated Parmesan Cheese
env.  GOOD SEASONS Italian Dressing Mix
jar  (7 oz.) roasted red peppers, well drained, chopped
Tbsp.  sliced green onion, divided

Make It

MIX mayo, sour cream, cheese and dressing mix until well blended. Add peppers and 2 Tbsp. of the onions; mix well. Cover.

REFRIGERATE several hours or until chilled.

SPRINKLE with remaining 1 Tbsp. onions. Serve with crackers and assorted cut-up fresh vegetables.

Kraft Kitchens Tips

Special Extra
Serve dip in a hollowed-out bread loaf. Simply cut thin slice off top of 1-lb. round bread loaf. Remove center of loaf, leaving 1-inch-thick shell. Tear removed bread into bite-size pieces to serve with the dip or reserve for another use. Fill bread shell with dip just before serving.
Substitute 1 tomato, seeded and chopped, for the peppers.
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