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20 minutes
20 minutes
- 6 oz fresh snow pea pods (24 to 30 pea pods)
- 1/3 cup salmon cream cheese spread (from 8-oz container)
- 1 to 2 teaspoons chopped fresh dill weed
- 24 pieces (1/2x1/4 inch) red bell pepper, cucumber, carrot or red onion
- In a small saucepan, bring 3 cups of water to a boil. Add pea pods and cook for 1 to 2 minutes until they turn bright green. Drain the peas, then rinse them with cold water and pat dry with paper towels.
- Generously smear creamy cream cheese on each pea pod, then sprinkle with aromatic dill weed. Top each pod with a vibrant piece of bell pepper in the center, and carefully wrap the ends of the pea pod over the filling, overlapping in the middle. Secure the delightful parcels with a toothpick.
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