Instructions: 1. Preheat oven to 375 F.** Combine green beans and pepper strips in a greased 12 x 8 inch baking dish or 2-quart casserole dish. Top with 1/3 cup almonds.* Bake, covered, 25-30 minutes or until vegetables are crisp-tender. OR for stovetop preparation: Add red bell pepper strips to thawed green beans and cook according to package directions.

2. Meanwhile, prepare Hollandaise sauce according to package directions, except use 1 1/4 cups milk and 2 tablespoons butter. After sauce has thickened, whisk in cream cheese, lemon or orange juice and dill. Cook over low heat until smooth. Drizzle sauce over a serving of vegetables. Garnish with remaining almonds.

*Almonds may be toasted. To toast nuts, place in nonstick skillet over medium heat and cook, stirring often, until golden brown.

**If desired, bake in a 325 F oven 30-35 minutes.

Do-ahead suggestions: Sauce may be prepared 1 day ahead. Cover, refrigerate and heat through just before serving.

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