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Cheese Worms with Grasshopper Dip

Turning string cheese snacks into wiggly warms was simply a matter of poking in whole cloves for the eyes. We remind the kids to be sure to remove these before eating the worms. For serving the dip, I halved and seeded a green pepper, then added olives for eyes and green onion "legs".—Lenore Walters, Oklahoma City, Oklahoma

12 ServingsPrep/Total Time: 30 min.

Ingredients

Flaked coconut
Green liquid food coloring
24 whole cloves
6 string cheese
6 twirled mozzarella cheese sticks
DIP BOWLS:
1 medium green pepper
12 green onions
2 pitted ripe olives
Dip of your choice

Directions

Place coconut in a resealable plastic bag; add food coloring and
shake to coat until color is evenly distributed. Sprinkle coconut
onto a serving plate. Press two cloves into one end of each cheese
stick for worm eyes. As cheese sticks reach room temperature, they
can be positioned to appear more worm-like.
Cut green pepper in half lengthwise. Remove and discard stem and
seeds. Cut the white portion from green onions; save for another
use. Bend the green portion of onions in half for grasshopper legs.
Attach six legs to each pepper half with toothpicks. For eyes, cut
olives widthwise in half; attach to grasshoppers with toothpicks.
Fill pepper halves with dip. Remove cloves from worms before eating.

2 of 2

Cheese Worms with Grasshopper Dip (continued)

Directions (continued)

Yield: 12 cheese worms and 2 grasshopper bowls.

Editor's Note: This recipe was tested with Sargento Twirls. Look for them in the dairy aisle of your grocery store.

Nutrition Facts: 1 serving (1 each) equals 81 calories, 6 g fat (4 g saturated fat), 20 mg cholesterol, 246 mg sodium, trace carbohydrate, trace fiber, 7 g protein.