Vegetable Pick-Ups
These Vegetable Pick-Ups are the ultimate crowd-pleasing appetizer, combining the rich, buttery creaminess of avocado and cream cheese with a vibrant crunch from fresh vegetables. The secret lies in the smooth, silky filling, brightened by a squeeze of lemon and a subtle kick of hot pepper sauce that cuts through the richness. It’s a perfect balance of textures and flavors, making every bite satisfying and refreshing. Ideal for potlucks, holiday parties, or a quick healthy snack when you need something elegant yet effortless to prepare. The colorful presentation with red and green peppers, celery, and mushrooms makes this dish as visually appealing as it is delicious. Serve them on a platter with fresh garnishes for an impressive touch that will have guests reaching for more.
Description
These Vegetable Pick-Ups are the ultimate crowd-pleasing appetizer, combining the rich, buttery creaminess of avocado and cream cheese with a vibrant crunch from fresh vegetables. The secret lies in the smooth, silky filling, brightened by a squeeze of lemon and a subtle kick of hot pepper sauce that cuts through the richness. It’s a perfect balance of textures and flavors, making every bite satisfying and refreshing. Ideal for potlucks, holiday parties, or a quick healthy snack when you need something elegant yet effortless to prepare. The colorful presentation with red and green peppers, celery, and mushrooms makes this dish as visually appealing as it is delicious. Serve them on a platter with fresh garnishes for an impressive touch that will have guests reaching for more.
Ingredients
- 2 avocados, seeded, peeled and mashed
- 1 package (8 ounces) cream cheese, softened
- 2 tablespoons butter
- 2 teaspoons lemon juice
- 4 to 6 drops hot pepper sauce
- 2 stalks celery, cut into 3-inch pieces
- 1/4 pound fresh mushrooms, stems removed
- 1 each green and red bell pepper, seeded and cut into thick strips
- garnishes: fresh chives, parsley sprigs, radish slices, olive slices,
- pecan or walnut halves
- Blend avocados, cream cheese, butter, lemon juice and hot pepper
- sauce in blender or food processor until smooth. Spoon filling into
- celery pieces, mushroom caps and pepper strips or use pastry tube
Directions
- 1 Blend avocados, cream cheese, butter, lemon juice, and hot pepper sauce in a blender or food processor until completely smooth and creamy.
- 2
Prepare the vegetables: wash and dry celery, mushrooms, and bell peppers. Cut celery into 3-inch sticks, remove stems from mushrooms, and slice bell peppers into thick strips.- 3
Transfer the avocado mixture into a pastry bag or a sturdy zip-top bag with the corner snipped off for piping.- 4
Fill the hollowed-out celery pieces, mushroom caps, and bell pepper strips with the creamy avocado mixture.- 5
Arrange the filled vegetables on a serving platter.- 6
Garnish each pick-up with fresh chives, parsley sprigs, radish slices, olive slices, or pecan/walnut halves as desired.- 7
Serve immediately to maintain freshness and texture.NoteFor best results, use ripe avocados that yield slightly to pressure.
To prevent the avocado filling from browning, keep the platter covered until ready to serve.
Substitute cream cheese with light cream cheese for a lower-fat option.
Adjust the amount of hot pepper sauce based on your preferred heat level.
This dip can be prepared up to 2 hours in advance; store in the refrigerator and bring to room temperature for 15 minutes before serving.
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