Combine mayonnaise, Italian dressing mix and more in Italian Vegetable Dip. Our Italian Vegetable Dip is perfect for crackers, chips or vegetable dippers.
What You Need
Original recipe yields 18 servings
1 cup KRAFT Real Mayo Mayonnaise
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 env. GOOD SEASONS Italian or Zesty Italian Dressing Mix
1/4 cup each finely chopped green and red peppers
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Let's Make It
Mix first 3 ingredients until well blended. Stir in peppers.
Refrigerate several hours or until chilled.
Serve with crackers, fresh vegetable dippers or chips.
Substitute MIRACLE WHIP Dressing for the KRAFT Real Mayo Mayonnaise.
How to Make Edible Serving Containers
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.
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.
How to Make Creamy Pasta Salad
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.
Creamy Italian Casserole
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.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
18 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.