Italian Vegetable Dip
By Kraft Salad Dressing Kitchen
Prep
0-15 mins
Total
3 HRS 5 MIN
Servings
18 Servings
Combine mayo, Italian dressing mix and more in Italian Vegetable Dip. Our Italian Vegetable Dip is perfect for crackers, chips or vegetable dippers.
Ingredients
1
cup
KRAFT Real Mayo
1
cup
sour cream
1
env
GOOD SEASONS Italian or Zesty Italian Dressing Mix
1/4
cup
finely chopped green and red peppers
Instructions
Step 1
Mix first 3 ingredients until well blended. Stir in peppers.
Step 2
Refrigerate several hours or until chilled.
Step 3
Serve with crackers, fresh vegetable dippers or chips.
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.
Substitute MIRACLE WHIP Dressing for the KRAFT Real Mayo.
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.
Mix dip ingredients in large bowl as directed. Add 3 cups cooked shell or rotini pasta, 1/2 cup each broccoli florets, halved sliced carrots and KRAFT Shredded Cheddar Cheese. Spoon into microwaveable 1-1/2-qt. casserole dish. Microwave on HIGH 8 to 10 min. or until heated through, turning after 5 min. Sprinkle with additional 1/4 cup cheese. Microwave 30 sec. or until cheese is melted. Makes 6 servings.
To make crudites for dipping, cut raw vegetables, such as peppers, celery and carrots, into strips. Cut broccoli into small florets, leaving 1-1/2 to 2 inches of the stem on each floret. Place in shallow pan, cover with ice water and store in refrigerator until ready to use.
