1 cup MIRACLE WHIP Dressing
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 env. GOOD SEASONS Italian Dressing Mix
1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
1 can (8 oz.) water chestnuts, drained, chopped
1/2 cup chopped red pepper
1 loaf round sourdough bread (1 lb.)
Mix dressing, sour cream and dressing mix in large bowl until well blended. Add broccoli, water chestnuts and red pepper; mix well. Cover. Refrigerate several hours or until chilled.
Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces.
Spoon dip into bread loaf just before serving. Serve with bread pieces, NABISCO Crackers and assorted cut-up vegetables.
At parties, select a few of your favorite appetizers rather than sampling one of each to save room for your entree.
Substitute 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained, for broccoli.
Dip can be prepared up to 2 days in advance. Store, covered, in airtight container in refrigerator until ready to serve. Spoon into bread shell just before serving.