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8 servings, 2 Tbsp. (30 mL) dip and 1 cup (250 mL) vegetables each
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Cut 3-inch piece from each reserved green onion top. Use sharp knife to cut both ends of each piece into thin strips, cutting almost to, but not through, centre of piece. Place onions in cold (not ice) water. Let stand 30 sec. or until ends start to curl. Drain, then use to garnish plate of vegetable dippers.
Prepare using Kraft Calorie-Wise Rancher's Choice Dressing.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.