Veggie Dip Cups

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Difficulty: Easy - for beginners


2 avocados, seeded, peeled and mashed
1 cup low-fat or fat-free sour cream
2 tablespoon margarine
2 teaspoon lemon juice
4 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, sour cream, margarine, 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 to pipe filling onto vegetables. Garnish each as desired and serve.


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