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Inside-Out Veggie Dip

Kids have fun eating these bite-sized veggie snacks. Change up the seasonings in the dip to fit your family's tastes. —Judie Thurstenson, Colcord, Oklahoma
  • Total Time
    Prep: 35 min. + chilling
  • Makes
    3-1/2 dozen

Ingredients

  • 2 large cucumbers
  • 16 cherry tomatoes
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup finely chopped sweet red pepper
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped green onion
  • 1 tablespoon finely chopped carrot
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder

Directions

  • Peel strips from cucumbers to create decorative edges if desired; cut into 1/2-in. slices. Finely chop 2 slices; set aside. With a small spoon, scoop some of the seeds from the remaining slices.
  • Cut a thin slice from the bottoms of tomatoes to allow them to rest flat. Cut a thin slice from tops of tomatoes; scoop out pulp, leaving a 1/4-in. shell. Invert onto paper towels to drain.
  • In a large bowl, combine the cream cheese, red pepper, celery, onion, carrot, seasonings and chopped cucumber.
  • Fill tomatoes and cucumber slices with cream cheese mixture, about 1 teaspoon in each. Refrigerate for at least 1 hour.
Nutrition Facts
1 piece: 23 calories, 2g fat (1g saturated fat), 6mg cholesterol, 45mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 1g protein.

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