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Appetizers

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.
time
prep:
10 min
total:
3 hr 10 min
servings
total:
3 cups or 24 servings, 2 Tbsp. each
Magazine Acquisition

What You Need

1
cup  KRAFT Light Mayo Reduced Fat Mayonnaise
1
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2
cup  KRAFT Grated Parmesan Cheese
1
env.  GOOD SEASONS Italian Dressing Mix
1
jar  (7 oz.) roasted red peppers, well drained, chopped
3
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
Substitute 1 tomato, seeded and chopped, for the peppers.
K:425v4:106368
RecipeDetail
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