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“Another great Rachael Ray recipe. My kids love this one; they'll eat their veggies this way! The recipe says to let each person assemble their own "salad", but I think it makes a better presentation if it's already done for them. Either way, it's a fun way to eat veggies!”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • bamboo skewer
  • 1 green bell pepper, seeded and cut into 1-inch dice
  • 13 seedless cucumber, diced
  • 12 pint grape tomatoes
  • 2 pieces genoa salami, from the deli 1-inch thick and cubed
  • 4 celery ribs, cut into 1-inch pieces
  • 12 cup whole milk (or heavy cream)
  • 1 (5 1/2 ounce) container garlic & herb spreadable cheese (recommended ( Boursin)
  • salt and pepper

Directions

  1. Combine the veggies and salami on a platter and serve with 1 bamboo skewer per person.
  2. Blend together the cream or milk and cheese. Pour into a dipping dish and season with salt and pepper to taste.
  3. Place the dip on the platter. Use your skewers to pierce salami and veggies, stacking up a mouthful at a time. Dip each bite in dressing as you eat, but don't double dip, please!

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