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.