 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
|
I combined some of the ingredients from two recipes and the result is this delicious dip served in attractive and colorful cups . Enjoy for the Big Game. Ingredients:
1 cup hellmann's mayonnaise, reduced fat |
1/2 cup sour cream, light |
1/2 cup plain yogurt, non-fat |
1 (1 1/8 ounce) packet ranch dip mix |
1/2 teaspoon garlic salt |
4 ounces blue cheese, crumbled (or use mexican queso fresco) |
2 tablespoons dill pickle relish |
2 tablespoons salad pimento stuffed olives, drained and finely chopped |
1 teaspoon lemon juice |
1 dash tabasco sauce (optional) |
1 green bell pepper |
1 red bell pepper |
1 orange bell pepper |
Directions:
1. In a medium size bowl, combine mayo, sour cream, yogurt and Ranch dip mix and garlic salt until well blended.
2. Add the rest of the ingredients, mix them together and place in the refrigerator to chill.
3. Meanwhile, wash peppers and remove the tops and reserve them as caps . Remove seeds and veins and rinse from inside and drain them.
4. Pour the dip into each one of the peppers and serve with tortilla or pita chips and crudites vegetables and enjoy.
|
|