ITALIAN VEGETABLE DIP

Prep Time: 5 min
Makes: 18 servings, 2 Tbsp. each

1 cup KRAFT Mayo Real Mayonnaise
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 envelope GOOD SEASONS Italian or Zesty Italian Salad Dressing
1/4 cup each: finely chopped green and red pepper

MIX mayo, sour cream and salad dressing mix until well blended. Stir in peppers; cover.
REFRIGERATE several hours or until chilled.
SERVE with STELLA D'ORO Breadsticks, NABISCO Crackers, vegetable dippers or chips.

Special Extra
To make crudites for dipping, cut raw vegetables, such as peppers, celery and carrots, into strips. 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.