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2-1/4 cups dip or 18 servings, 2 Tbsp. dip and 5 crackers each
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Cut off the top of a red pepper; remove seeds and ribs. Fill pepper with chilled dip just before serving; sprinkle with the reserved onions. Place pepper on serving plate; surround with the crackers.
Preapre as directed, using PHILADELPHIA Neufchatel Cheese and BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream.
* 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.