Avocado Dip with Fresh Dill and Capers

Yield:

1 qt. or 32 servings, 2 Tbsp. (1 oz.) each

Ingredients

Ingredients	Weights	Measures
sour cream	1 lb. 8 oz.	2 cups 1 cup
avocados, peeled, pitted	12 oz. 6 oz.	2 each 1 each
PHILADELPHIA Original Cream Cheese, softened	6 oz. 3 oz.	- -
KRAFT MAYO Real Mayonnaise	3 oz. 1-1/2 oz.	6 Tbsp. 3 Tbsp.
lemon juice	1 oz. -	2 Tbsp. 1 Tbsp.
GREY POUPON Classic Dijon Mustard	1 oz. -	2 Tbsp. 1 Tbsp.
fresh dill, chopped	- -	2 Tbsp. 1 Tbsp.
lemon zest	- -	1 tsp. 1/2 tsp.
white pepper	- -	1/2 tsp. 1/4 tsp.
salt	- -	1/4 tsp. 1/8 tsp.
green onions, finely chopped	1-1/2 oz. -	1/4 cup 2 Tbsp.
capers	1 oz. 1/2 oz.	2 Tbsp. 1 Tbsp.
NABISCO Entertainment Crackers	- -	- -

PROCESS all ingredients except onions, capers and crackers in food processor, using pulsing action, until well blended.

TRANSFER to bowl; stir in onions and capers. Refrigerate up to 8 hours.

SERVE with the crackers.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

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