Avocado Dip with Fresh Dill and Capers
Yield: 1 qt. or 32 servings, 2 Tbsp. (1 oz.) each
Ingredients   Weights   Measures
 sour cream    1 lb.    2 cups
 avocados, peeled, pitted    12 oz.    2 each
 PHILADELPHIA Original Cream Cheese, softened    6 oz.    -
 KRAFT MAYO Real Mayonnaise    3 oz.    6 Tbsp.
 lemon juice    1 oz.    2 Tbsp.
 GREY POUPON Classic Dijon Mustard    1 oz.    2 Tbsp.
 fresh dill, chopped    -    2 Tbsp.
 lemon zest    -    1 tsp.
 white pepper    -    1/2 tsp.
 salt    -    1/4 tsp.
 green onions, finely chopped    1-1/2 oz.    1/4 cup
 capers    1 oz.    2 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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