4 bell peppers, green
½ c. Ranch dressing, low-fat
1 bell pepper, red, seeded and cut into strips
12 carrots, baby
1 zucchini, cut into 4-5 in. long pieces
1 squash, cut into 4-5 in. long pieces

Cut the tops off the green bell peppers and remove seeds. Place bell peppers on small plates. Pour 2 T. of dressing into the bottom of each cup. Place equal amounts of vegetables in each snack cup. Dip and snack! Makes 4 servings.

Nutrition Information: 140 calories; 2 g fat; 0 mg cholesterol; 390 mg sodium; 27 g carbohydrates; 9 g dietary fiber; 3 g protein.