Antipasto Cups With Creamy Herb Dip
|Red bell peppers||2 Medium|
|Yellow bell peppers||2 Medium|
|Green bell peppers||2 Medium|
|Carrots/Shaved baby carrots||2 Medium, quartered and cut into 3-inch strips|
|Zucchini||1 Medium, quartered and cut into 3-inch strips|
|Radish roses||12 (For Garnishing)|
|Scallion brushes||12 (For Garnishing)|
|Part skim mozzarella cheese||2 Ounce, cubed|
|Herb dip||1 1⁄2 Cup (24 tbs) (Creamy Style)|
Cut the top off each pepper, reserving it for other uses; remove seeds.
Cut a thin slice from the bottom of each pepper, if necessary, to help the pepper stand upright to become a cup for the remaining ingredients.
Arrange equal amounts of cut carrots, zucchini, radishes, onion fans, peppers and cheese in each pepper cup.