Slip into after-work easy with this stir-together dip that uses sour cream and off-the-shelf peppers. Serve it with colourful cut-up fresh veggies and you've got yourself an easy appetizer recipe.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup Philadelphia Garden Vegetable Light Cream Cheese Product
1 cup sour cream
1/2 cup Kraft 100% Parmesan Grated Cheese
1/2 cup drained chopped roasted red peppers
3 Tbsp. sliced green onions, divided
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How do I make it ?
Mix cream cheese product, sour cream and Parmesan in medium bowl until blended. Stir in peppers and 2 Tbsp. onions.
Refrigerate several hours or until chilled.
Sprinkle with remaining onions before serving.
Kraft Kitchen Tips!
Serve with assorted cut-up fresh vegetables.
Serve dip in a hollowed-out bread loaf. Simply cut thin slice off top of 1-lb. (450-g) round bread loaf. Remove centre of loaf, leaving 1-inch-thick shell. Tear removed bread into bite-size pieces to serve with the dip or reserve for another use. Fill bread shell with dip just before serving.
Substitute 1 chopped seeded tomato for the peppers.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 2 g
Cholesterol 10 mg
Sodium 125 mg
Carbohydrate 2 g
Fibre 0 g
Sugars 1 g
Protein 2 g
24 servings, 2 Tbsp. (30 mL) 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.