Christmas Confetti Dip
Vegetables galore make this festive dip a favorite with kids of all ages. You don't even need to tell them that it's good for them too!
Making cookies this holiday season? Check out these tips for making Christmas cookies.
Makes 8 (1/4-cup) servings
|1||cup fat-free or reduced-fat sour cream|
|4||teaspoons dry ranch-style salad dressing mix|
|1/4||cup finely chopped cucumber|
|1/4||cup finely chopped carrot|
|1/4||cup finely chopped red bell pepper|
|1/4||cup finely chopped zucchini|
|Bell pepper cutouts (optional)|
|Assorted fresh vegetables, cut up (optional)|
- Combine sour cream and dressing mix in medium bowl; mix well. Stir in chopped vegetables. Cover and refrigerate 2 to 3 hours for flavors to blend.
- Transfer dip to serving bowl. Garnish with bell pepper cutouts. Serve with assorted fresh vegetable dippers.
Quick Veggie Spread
Prepare Fresh Veggie Spread, substituting 1/4 cup dry vegetable soup mix for the chopped fresh vegetables. Makes about 1-1/2 cups spread.
Fresh Veggie Spread
Beat 12 ounces softened nonfat or reduced-fat cream cheese in medium bowl until creamy. Beat in enough nonfat or reduced-fat sour cream to reach desired consistency for spreading. Stir in 3 to 4 tablespoons <em>each</em> chopped red bell pepper, zucchini and carrot. Stir in 1 to 1-1/2 teaspoons dill weed or dried oregano. Spread on assorted crackers or party rye bread slices. Makes about 2 cups spread.
Dilly of a Dip
Substitute 1/2 cup finely chopped seeded cucumber for the 1 cup finely chopped vegetables listed above. Stir in 1 to 1-1/2 teaspoons dried dill weed or dried basil. Makes about 1-3/4 cups dip.
|Serving Size:||1/4 cup|
|Calories from Fat||26 %|
|Saturated Fat||<1 g|
|Total Fat||1 g|
Check out more recipes for Christmas