1 cup fat-free or reduced-fat sour cream
4 teaspoons dry ranch-style salad dressing mix
1/4 cup finely chopped carrot
1/4 cup finely chopped cucumber
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped zucchini
Combine sour cream and dressing mix in medium bowl; mix well. Stir in chopped vegetables; cover. Refrigerate 2 to 3 hours for flavors to blend.
Transfer dip to medium serving bowl. Serve with assorted fresh vegetable dippers or pita chips.
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