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
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
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.
recommendation: Cabernet Sauvignon; Merlot; Port|