Oahu Dip And Chip Tray
|Cream style cottage cheese||3 Cup (48 tbs) (From A 2 Pound Carton)|
|Cream cheese||24 Ounce, softened (3 Packages, 8 Ounces Each)|
|Crumbled blue cheese||1 1⁄2 Cup (24 tbs)|
|Seasoned salt||1 Teaspoon|
|Worcestershire sauce||2 Tablespoon|
|Liquid red pepper seasoning||3 Drop (Adjust Quantity As Per Taste)|
|Finely chopped parsley||1 Cup (16 tbs)|
|Pitted ripe olives||6|
|Carrots||4 Large, pared and sliced diagonally|
|Cucumbers||2 Large, scored, sliced|
|Celery stalks||8 , cut in 2 inch lengths|
|Green peppers||2 Large, quartered, seeded and cut into bite size pieces|
|Cauliflower head||1 Small, separated into flowerets|
|Corn snacks||1 Cup (16 tbs) (Flower Shape)|
1. Combine cottage cheese, cream cheese and blue cheese, seasoned salt, Worcestershire sauce and liquid red-pepper seasoning in a large bowl; beat until completely blended; cover. Chill several hours, or until firm enough to handle.
2. Spoon cheese mixture in the center of a large serving tray; pat into a "mountain" shape, then press parsley into cheese to cover the lower two-thirds.
3. Cut olives lengthwise into 8 wedges each; arrange over upper third of cheese in a spiral pattern almost to top.
4. Slice cherry tomato into eighths from blossom end almost to stem end; separate cuts slightly to form petals; stand on top of cheese. Arrange carrot, cucumber and celery slices, green pepper pieces, cauli-flowerets and corn snacks in separate mounds around cheese.