Place cream cheese, sour cream and dressing mix in food processor; set aside. Finely chop enough of the onions to measure 1 tsp.; reserve for garnish. Coarsely chop remaining onions. Add to food processor; process until well blended. Transfer to medium serving bowl; stir in cheese. Sprinkle with reserved onions. Cover.
Refrigerate several hours or until chilled.
Serve with the crackers.
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 light sour cream.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0.5g
Total Carbohydrates 12g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 2-1/4 cups dip or 18 servings, 2 Tbsp. dip and 5 crackers 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.