When I saw a vegetable tray all jazzed up with a red pepper as a dip bowl, I got excited.
When I saw another Pin with a red pepper masquerading as a crab beside a bowl of dip – I lost it.
These ideas had to come together for my Tiki Party.
The eyes are, sadly, not edible. If I had my wits about me, I would have dropped two dollops of cream cheese and little black olive slices as eyes.
Instead, I cut a mini marshmallow in half and dotted it with permanent marker.
I reminded everyone before the alcohol started flowing that the eyes were most definitely not for eating.
Of all the plates I expected to be devoured, I didn’t expect the veggie tray to go first. It got destroyed!
I guess it makes sense. Veggies are a nice respite at a party, even if they’re eaten between bites of cupcake and meatballs. It makes you feel a bit better about the rum punch, too.
This avocado dip is one of my all-time favourite homemade condiments. It’s as easy as throwing all of your ingredients into the blender.
Plus, any leftovers you have can be made into the perfect post-party detox meal.
For supper the next day, C. and I used up party leftovers to make coconut rice, stir-fried vegetables and chicken bowls, topped with this avocado cream. I could eat this stuff on everything.
Though, eating it out of a red pepper crab might be my favourite way to do it.
Avocado sour cream dip
- 1 cup of sour cream
- 2 ripe avocados
- 1/3 cup of cilantro leaves
- 1 jalapeno, seeded and sliced
- 1 tsp minced garlic
- 1 tbsp lime juice
- Salt, to taste
- 2 red peppers
- An assortment of vegetables
- Place all of your ingredients in the blender and blend until creamy and fully combined.
- Take a red pepper and cut a circle around the top. Remove it. Using a knife or your fingers, remove the white pith from inside. Rinse out the pepper with water and pat it dry.
- Slice an additional red pepper into strips, leaving two of them slightly thicker than the other. With the two thicker strips, cut a triangle out of whichever end is wider.
- Make eyes for the crab (I used marshmallow and permanent marker. But you could always use googly eyes). Prop the red pepper “claws” against the crab.
- Fill the red pepper with avocado dip and arrange your other vegetables. Serve immediately or store in the fridge for up to 6 hours.