Creamy Red Pepper Dip
Yield: 1-1/2 qt. or 48 servings, 2 Tbsp. each
Ingredients   Weights   Measures
 canned roasted red peppers, drained    1 lb. + 8 oz.    3 cups
 PHILADELPHIA Original Cream Cheese, softened    2 lb.    1 qt.
 MIRACLE WHIP Dressing    1 lb.    2 cups
 garlic powder    -    2 tsp.
PLACE peppers in food processor container; cover and process until pureed.
ADD remaining ingredients; cover. Process until well blended. Pour into large bowl; cover.
REFRIGERATE several hours or overnight or until chilled. Serve with assorted NABISCO Crackers or cut-up fresh vegetables.
TIP
Dip can be stored, tightly covered, in refrigerator up to 3 days.
Prepare as directed, using PHILADELPHIA Neufchatel Cheese and MIRACLE WHIP Light Dressing.
K:45179v01