Crispy Mini-Sweet Peppers w/ Creamy Salsa Dip

This no cook, quick dish can be whipped up in minutes for a snack or appetizer. The recipe is easily scaled up or down to accommodate 1 person or 100 people. These peppers are good sized, and have very few seeds that are very easy to remove in 1 go.

Crispy Mini-Sweet Peppers w/ Creamy Salsa Dip

1 clamshell Spiral Path Yummy Mini Sweet Orange Peppers

8 oz. Wegmans organic cream cheese

4 oz. (1/2 c.) Wegmans organic salsa, hotness is up to you (any non watery kind will do, our Pico de Gallo works well too)

Victory wash the peppers. Chop off the tops. Look down at the top of the pepper and slice it like this:

This way you will have a sort of flat "chip" for dipping. Take out any seeds and the white "matrix" that holds the seeds. Customers would stop here but KBS sellers can cut it into bite-sized squares for serving in the paper cups.

Mix the salsa and the cream cheese together. Stir well until most of the bits of cream cheese are broken up. Customers can microwave theirs slightly at home to be easier to mix. Serve the dip on the pepper with a spork to reduce messiness. 

This recipe is so super easy and it gets kids and people who aren't big fans of peppers to eat them. It's also a great football finger food.

Merchandising:

In a 2ft case: 8 oz. org. cream cheese bricks, $2.49 (regular is ok too, depends on what you have...regular is $1.69)

On top of case: mild, medium, and hot organic salsa, $2.69-Nature's M.

Next to you: S.P. mini sweets clamshells, $3.99