Christmas Cream Cheese Candy Cane Dip
formed into a Holiday Shape with red bell peppers


I created this idea of forming a delicious dip into a unique shape and using peppers for the stripes, it's great for Christmas or any time of the year. See more of my < Gourmet Appetizers.

Christmas Cream Cheese Candy Cane Dip  
 recipe and photograph created by 
Peggy Bucholz

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Prep Time: 20 min        Total Time:20 min


3 tablespoons walnuts or pecans, finely chopped
1 red bell pepper
8 ounce package cream cheese softened, you can use reduced fat if desired
1/4 cup (2 ounces) Blue cheese
1 tablespoon fresh chives, snipped
1 tablespoon fresh parsley chopped
salt and pepper, to taste
Baguette bread, sliced 1/4-inch thick, or use crackers
Fresh parsley for garnish


Place walnuts or pecans on a sheet pan, broil 2 minutes or until toasted, do not burn.

Cut bell pepper in half, remove seeds, membranes and stem. Place on a foil-lined baking sheet, skin side up under broiler for 10 minutes to char the skin. Remove and enclose completely in foil for 10 minutes. When cooled, peel and discard the charred skin. Cut into long thin 1/4-inch strips and set aside.

Combine in a small bowl the walnuts or pecans, the two cheeses, chives, parsley, salt and pepper. Place on a large serving platter or plate and form into a candy cane shape. Blot the charred strips of red bell peppers on paper towels until they are completely dry so that they do not bleed. Arrange them on the candy cane cutting to fit if necessary.

Serve immediately as a Christmas appetizer with sliced baguette bread, sliced fruit or crackers; garnish with fresh parsley.

Wine recommendation: Cabernet Sauvignon; Merlot; Port

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001