Halve lengthwise 10 – 12 mini bell peppers and cut dill fronds to make “carrot stems”. Mix 16 oz. cream cheese with Divine Dips Dill mix until well combined. Fill each pepper with cream cheese mixture and insert dill fronds to resemble carrot stem. *Roll remaining Dill mixture in shredded cheese and serve as cheeseball.
Combine 16 oz cream cheese (room temp) and Divine Dips Chili Cheese & Bacon mix until well combined. Place mixture onto sheet of plastic wrap and shape into form of a carrot. Cover and refrigerate for at least 4 hours or overnight. Just before serving place on a serving board and press finely shredded cheddar cheese onto entire surface of cheese ball. Use fresh parsley to create carrot stem. Serve with crackers.
Cream cheese mixture: Mix 16 oz. softened cream cheese with Divine Dips Garden Herb mix and refrigerate. Unroll 1 crescent roll sheet and slice into eight 1” strips. Use eight 12” x 4” sheets of foil to make carrot molds and wrap one strip around each foil mold to make carrot shape. Place 1” apart on ungreased baking sheet and bake for 7-9 minutes at 400 degrees. Cool completely before removing from foil molds. Fill each with Garden Herb mixture and top with parsley sprigs. *Roll remaining Garden Herb mixture in shredded cheese and serve as cheeseball.
Dice tomato, red onion, garlic and basil. Mix ¾ cup olive oil (not light or EVO oil) with Divine Dips Tomato Bruschetta Bread Oil. Lightly dress the tomato mixture with this oil. Reserve remaining oil for coating crostini. Slice baguette into ¾ thick slices and brush both side with the reserved oil. Toast brushed bread at 350 degrees for about 10 min. or until golden brown. Top each slice with a spoonful of the tomato mixture and finish with balsamic glaze (optional).
Easter Charcuterie Board
Serving for 6 – 8 people. This board is easy to customize to your own taste and style. Include 2-3 (1/2 cup each) dips and spreads, 1/3 cup olives, 1-3 varieties of cheese (both soft and hard), assorted grains (artisan crackers, breadsticks, crostini), ½ lb total of cured meats (salami, prosciutto, pepperoni), 1-2 fruits (grapes, figs, berries), ½ cup nuts. Bacon Horseradish is an excellent choice for charcuterie boards. (Mix 8 oz. sour cream and 8 oz. mayo with Divine Dips Bacon Horseradish mix).