1 container (8 ounces) light dairy sour cream
¼ cup mild salsa
2 tablespoons dry ranch dip mix

½ pound unsliced deli ham (about ½-inch thick)
½ pound unsliced deli turkey (about ½-inch thick)
¼ pound unsliced American, cheddar, or monterey jack cheese
1 yellow bell pepper
1 package (8 ounces) sugar snap peas
1 container (10 ounces) grape tomatoes
1 package (16 ounces) carrot chips
12 wooden skewers


FOR DIP  In small bowl, stir together all ingredients until well mixed.

Place in covered plastic container and chill for several hours to develop flavors.

  Cut ham into ¾-inch pieces; repeat with turkey and cheese. Cut bell pepper in half lengthwise; remove and discard stem, seeds, and membrane. Cut pepper into ¾-inch squares

To assemble kabobs, alternately thread one piece of each meat, cheese, and vegetable onto each skewer.

Place any remaining meat, cheese, and vegetables in reclosable plastic bags; chill. Wrap each kabob in foil or plastic wrap; chill.

Serve kabobs and remaining meat, cheese, and vegetables with dip.

Servings: 6
Serving Size: Per 2 Kabobs

Per Serving
Calories: 274
Cholesterol: 62 mg
Fat: 12 g
Sodium: 1540 mg
Carbohydrates: 20 g
Protein: 22 g
Fiber: 4 g