Fiesta Ranch Dip

I combined some of the ingredients from two recipes and the result is this delicious dip served in attractive and colorful "cups". Enjoy for the Big Game.

• Ready In: 10 mins
• Serves: 8
• Yields: 3 cups

Ingredients

• 1  cup Hellmann's mayonnaise, reduced fat
• 1⁄2 cup sour cream, light
• 1⁄2 cup plain yogurt, non-fat
• 1 (1 1/8ounce) packet  ranch dip mix
• 1⁄2 teaspoon  garlic salt
• 4  ounces blue cheese, crumbled (or use Mexican Queso Fresco)
• 2  tablespoons  dill pickle relish
• 2  tablespoons  salad  pimento stuffed olives, drained and finely chopped
• 1  teaspoon lemon juice
• 1  dash Tabasco sauce (optional)
• 1  green bell pepper
• 1  red bell pepper
• 1  orange bell pepper

Directions

1. In a medium size bowl, combine mayo, sour cream, yogurt and Ranch dip mix and garlic salt until well blended.
2. Add the rest of the ingredients, mix them together and place in the refrigerator to chill.
3. Meanwhile, wash peppers and remove the tops and reserve them as "caps". Remove seeds and veins and rinse from inside and drain them.
4. Pour the dip into each one of the peppers and serve with tortilla or pita chips and crudites vegetables and enjoy.