Cheese Worms with Grasshopper Dip Recipe

Cheese Worms with Grasshopper Dip Recipe
Cheese Worms with Grasshopper Dip Recipe photo by Taste of Home
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Cheese Worms with Grasshopper Dip Recipe

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MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • Flaked coconut
  • Green liquid food coloring
  • 24 whole cloves
  • 6 plain mozzarella string cheese sticks
  • 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 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. 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.
Originally published as Cheese Worms with Grasshopper Dip in Taste of Home June/July 2004, p14

Nutritional Facts

1 each: 81 calories, 6g fat (4g saturated fat), 20mg cholesterol, 246mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 7g protein.

  • Flaked coconut
  • Green liquid food coloring
  • 24 whole cloves
  • 6 plain mozzarella string cheese sticks
  • 6 twirled mozzarella cheese sticks*
  • DIP BOWLS:
  • 1 medium green pepper
  • 12 green onions
  • 2 pitted ripe olives
  • Dip of your choice
  1. Place coconut in a resealable plastic bag; add food coloring and shake 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.
  2. 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. 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.
Originally published as Cheese Worms with Grasshopper Dip in Taste of Home June/July 2004, p14

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