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Prep 20min
Total40min
Ingredients10
Servings12
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Ingredients
Aïoli Dip
1/2
cup mayonnaise
1/4
cup sour cream
1/4
cup purchased garlic ranch salad dressing
1
large orange bell pepper
Vegetables
2
medium red bell peppers, cut into 1-inch squares
1
medium red onion, cut into wedges
2
medium yellow summer squash, cut into 1 1/2-inch-thick slices
1/4
lb. fresh whole green beans, trimmed
12
fresh whole mushrooms
1
tablespoon olive or vegetable oil
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Steps
1
In small bowl, combine all dip ingredients except orange bell pepper; mix well. Refrigerate at least 30 minutes to blend flavors. Cut 1/2 inch from stem end of orange bell pepper; remove seeds and veins. Spoon dip into bell pepper.
2
Meanwhile, heat oven to 450°F. In large bowl, combine all vegetables with oil; toss to coat evenly. Arrange vegetables in ungreased 13x9-inch pan.
3
Bake at 450°F. for 15 to 20 minutes or until crisp-tender. Serve warm vegetables with dip, or refrigerate vegetables for at least 8 hours or overnight before serving with cold dip.
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Nutrition Facts
Serving Size:1 Serving
Calories
140
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
105mg
4%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
4%
Sugars
4g
Protein
2g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
60%
60%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Vegetable; 2 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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