Zesty Herb Dip With Bell Peppers

Whenever I set up an appetizer table I always check for color. “You eat with your eyes first,” my mother often said, and I still hear her wisdom when planning a party. I am sure she would be pleased with this recipe for Zesty Herb Dip with Bell Peppers because of the vibrant color.

Fresh green, orange, red, and yellow peppers liven up my table and they taste great! I love that they are always available at the grocery, but they are best when found in the summer at our local market.

Olean, home of Cutco Knives, is lucky to have Canticle Farm, a wonderful community supported agriculture farm with a friendly staff and a wide variety of fresh, vine-ripened, locally grown produce that is not commercially transported.

For cutting the peppers, the sharp 7-5/8" Petite Chef knife worked beautifully for removing the core and slicing them into strips. Take a look at Cutco’s How to Cut a Bell Pepper video tutorial to learn more.

This Zesty Herb Dip with Bell Peppers recipe also calls for fresh parsley. The trick to chopping parsley is to first run your knife along the stems to shave off the leaves, draw the leaves into a pile and rock your knife over them to chop them to the desired size. Cutco has an easy tutorial on How to Cut Parsley that can walk you through the steps.

This is an easy-to-prepare crudité platter to bring to any gathering, indoors or out. The herb dip also is great with carrot and celery sticks, sliced cucumbers, broccoli or cauliflower florets, asparagus or radishes. Honestly, any fresh veggie would taste great.