Salad on a Stick
1 green or red bell pepper, seeded and cut into 1-inch dice
1/3 seedless cucumber, sliced
1/2 pint grape tomatoes
2 (1-inch thick) pieces Genoa salami from the deli, cubed
4 ribs celery, cut into 1-inch pieces
1/2 cup heavy cream, half-and-half, or whole milk
1 (5.4 oz) container garlic and herb soft cream cheese
salt and pepper
Arrange the vegetables and salami on a platter. Blend together the cream or milk and cream cheese. Pour into a dipping dish and season with salt and pepper to taste.
Place the dip on the platter of vegetables. Serve with one bamboo skewer per person. Use skewers to pierce salami and vegetables, stacking up a mouthful at a time! Dip each bite into dressing as you eat, but don't double dip, please!
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