Antipasto Cups With Creamy Herb Dip Recipe
Ingredients
| Red bell peppers | 2 Medium | |
| Yellow bell peppers | 2 Medium | |
| Green bell peppers | 2 Medium | |
| Carrots | 2 Medium, cut into strips | |
| 1 medium zucchini, quartered and cut into 3-inch strips | ||
| Radish | 12 (For garnishing) | |
| Scallion | 12 (For garnishing) | |
| Pepperoncini peppers | 6 To taste | |
| 2 oz. part-skim mozzarella, cubed | ||
| 1 1/2 cups Creamy Herb Dip | ||
Directions
Cut the top off each pepper, reserving it for other uses; remove seeds.
Cut a thin slice from the bottom of each pepper, if necessary, to help the pepper stand upright to become a cup for the remaining ingredients.
Arrange equal amounts of cut carrots, zucchini, radishes, onion fans, peppers and cheese in each pepper cup.
Chill thoroughly.
Cut a thin slice from the bottom of each pepper, if necessary, to help the pepper stand upright to become a cup for the remaining ingredients.
Arrange equal amounts of cut carrots, zucchini, radishes, onion fans, peppers and cheese in each pepper cup.
Chill thoroughly.
Chef
