Ingredients
6
oz (from 8-oz package) cream cheese, softened, cut into cubes
2
tablespoons refrigerated sun-dried tomato pesto
1
teaspoon lemon juice
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
1/8
teaspoon ground red pepper (cayenne)
16
stalks celery, cut into 2 1/2-inch pieces
2
tablespoons finely chopped red bell pepper
Preparation
In food processor, place cream cheese, pesto, lemon juice, salt, black pepper and red pepper. Cover; process until smooth.
Spoon mixture into quart-size resealable food-storage plastic bag; seal bag. Cut off small corner of bag; twist bag above cheese mixture. Squeeze bag to pipe cheese mixture into celery pieces. Arrange bell pepper pieces on filling to look like ants. Serve or refrigerate.
