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½ cup
fat-free cream cheese
8 ounces
orange bell peppers
2
red bell peppers
2
green bell peppers
2
yellow bell peppers
2
small tomatoes, radishes or mushrooms
snap peas
5–6
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Mix together the cream cheese and Hidden Valley® Original Ranch® Dressing; chill in the refrigerator until ready to serve.
Wash and seed bell peppers. Cut jagged edges into the tops of bell peppers.
Add additional Hidden Valley® Original Ranch® Dressing to the ranch-cheese mixture and serve it in a flower pot on the side as a dip.
Stick a wooden skewer through the bottoms of each pepper and put a small tomato, radish or mushroom on the end of each skewer as shown.
Stick the peas on skewers to make the leaves. Arrange in a bowl, flower pot, or on a plate.
