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Recipes from Maria's Kitchen

Italian Vegetable Dip
Prep Time: 5 min
Total Time: 3 hr 5 min
Makes: 18 (2-Tbsp.) servings

Ingredients:
1 cup mayonnaise or MIRACLE WHIP Dressing
1 cup Sour Cream
1 envelope GOOD SEASONS Italian or Zesty Italian Salad Dressing
1/2 cup finely chopped green and red pepper

Directions:
MIX mayo, sour cream and salad dressing mix until well blended. Stir in green and red pepper; cover.

REFRIGERATE several hours or until chilled.

SERVE with STELLA D'ORO Breadsticks, NABISCO Crackers, vegetable dippers or chips.

KITCHENS TIPS:
To make crudites for dipping, cut raw vegetables, such as peppers, celery and carrots, into strips about 1/4-inch wide and 2 to 3 inches long. 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 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. Surround with vegetable dippers.



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