GOOD SEASONS DIP

1 (16 oz.) okg. cream cheese, softened
1 (16 oz.) container sour cream
1 pkg. Good Seasons Italian dressing mix
1 round loaf rye bread

Mix all ingredients except bread together well. Chill.

Scoop out center of rye (dark) bread. Place dip in center of bread. Cut bread that was scooped out into pieces and set around dip.

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GUACAMOLE DIP
Makes 29 servings (2 Tbsp. each)

1 envelope KNOX Unflavored Gelatine
1 cup cold water
1 (16 oz.) container Breakstone's Free or Knudsen Free Fat Free Sour Cream
1 cup chopped ripe avocado
1/2 cup chopped green onions
2 Tbsp. lemon juice
1 tsp. hot pepper sauce
1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/3 cup chopped tomato
1/4 cup sliced pitted ripe olives

Sprinkle gelatine over water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved. Remove from heat; cool slightly.

Place sour cream, avocado, green onions, lemon juice, hot pepper sauce and salad dressing mix in blender container; cover. Blend on low speed 1 minute. Gradually add gelatine mixture, blending well after each addition. Place in serving bowl; cover. Refrigerate several hours or until set.

Top with tomato and olives. Serve as a dip with fresh vegetable dippers.