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  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
  Cherry tomato 1
  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.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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