Tip: Use a sweet yellow
or orange pepper instead of a green pepper to change up the fun
look of Pepper Dip Man.
Pepper Dip
Man
- 3 small green peppers
- 1 small sweet red pepper
- 4 ounces reduced-fat cream
cheese
- 1/3 cup chunky salsa,
drained
- 2 teaspoons sweet pickle
relish, drained
- 1/8 teaspoon hot pepper
sauce
- 2 tablespoons chopped
celery
- 2 tablespoons thinly sliced
green onion
- 3 pitted ripe olives
- 9 -fresh baby carrots,
cut lengthwise into three pieces
- Cut each green pepper
in half; remove seeds. Chop green pepper tops; set aside 2 tablespoons
for dip. Cut top off red pepper and remove seeds. Cut out three
mouths and chop 2 tablespoons red pepper; set aside.
- In a small bowl, combine
the cream cheese, salsa, pickle relish and pepper sauce until
blended. Stir in the celery, onion and reserved chopped peppers.
Cover and refrigerate for at least 1 hour.
- Make cuts for mouths and
eyes. Insert olives for eyes and reserved red pepper mouths.
Place each pepper in a Ziploc Brand Twist 'n Loc® Container.
Fill each with 1/3 cup dip. Insert reserved carrot sticks into
dip for hair.
Makes 3 servings (1 cup
dip).
Nutrition Facts: 1 serving
equals 138 calories, 9 g fat (5 g saturated fat), 27 mg cholesterol,
357 mg sodium, 11 g carbohydrate, 2 g fiber, 5 g protein.
Recipe and photograph provided
courtesy of Taste of Home through ECES,
Inc., Electronic Color Editorial Services.
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