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Makes 1-1/2 cups or 12 servings, 2 Tbsp. dip and 15 chips each.
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Cut up a selection of vegetables, such as carrot and celery sticks, blanched green beans or snow peas. Store in a plastic bag and keep refrigerated until ready to serve with the dip and chips.
* 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.