Ten minutes is all you need to make this tasty Roasted Red Pepper and Green Onion Dip. The rest is all chill time in the fridge.
What You Need
Original recipe yields 24 servings
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. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1 jar (7 oz.) roasted red pepper s, well drained, chopped
3 Tbsp. sliced green onion s, divided
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Let's Make It
Mix mayo, sour cream, cheese and dressing mix until blended. Add peppers and 2 Tbsp. onions; mix well.
Refrigerate several hours or until chilled.
Sprinkle with remaining onions.
Serve with assorted cut-up fresh vegetables.
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.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 Tbsp. 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.