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Cheese Worms with Grasshopper Dip

 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.


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


  • 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.
Nutritional 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.