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Antipasto Cups With Creamy Herb Dip

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  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)
  Pepperoncini peppers 6
  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.
Chill thoroughly.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1142 Calories from Fat 546

% Daily Value*

Total Fat 60 g92.1%

Saturated Fat 6.2 g31.2%

Trans Fat 0 g

Cholesterol 36.3 mg12.1%

Sodium 4692.7 mg195.5%

Total Carbohydrates 127 g42.3%

Dietary Fiber 23 g91.8%

Sugars 39.9 g

Protein 32 g64.8%

Vitamin A 668.6% Vitamin C 1949.2%

Calcium 92.7% Iron 39.8%

*Based on a 2000 Calorie diet

Antipasto Cups With Creamy Herb Dip Recipe