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3 Tbsp. drained hot pepper rings with 1 Tbsp. reserved drained liquid, divided
1/2 cup reduced-fat mayonnaise
1 Tbsp. dried oregano leaves
1/2 cup chopped tomatoes, divided
1-1/2 cups shredded iceberg lettuce
1/2 cup chopped deli-style oven roasted chicken breast
1/2 cup chopped deli-style Black Forest ham
1/3 cup chopped pepperoni slices
1/3 cup chopped thin provolone cheese slices
1/3 cup chopped onions
WHEAT THINS Big Snacks
Chop enough of the peppers to measure 2 Tbsp. Place chopped peppers in small bowl. Add reserved pepper liquid, mayo and oregano; mix well.
Reserve remaining pepper rings and 1 Tbsp. chopped tomatoes for later use. Combine remaining tomatoes with all remaining ingredients except WHEAT THINS in large bowl. Add mayo mixture; mix until combined. Spoon into serving bowl.
Spoon reserved tomatoes onto center of dip; surround with reserved pepper rings. Refrigerate 30 min.
Serve with WHEAT THINS
Substitute pepperoncini peppers for the hot pepper rings
Nutrition Information Per Serving: 180 calories, 8g total fat, 1.5g saturated fat, 5mg cholesterol, 380mg sodium, 23g carbohydrate, 2g dietary fiber, 4g sugars, 4g protein
ate, 2g dietary fiber, 22g sugars, 2g protein
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