Main Ingredients
Vegetable Origami Wraps cut into 3” x 2” squares
cold artichoke dip (recipe follows)
¼ cup mini red sweet pepper, diced
¼ cup mini yellow sweet pepper, diced
¼ cup mini orange mini sweet pepper, diced
2 Tablespoons chives, chopped
2 Tablespoons scallion, chopped 

Cold Artichoke Dip
1  pound canned artichoke hearts, drained
? cup mayonnaise
6  ounces cream cheese, softened
1  Tablespoon onion, chopped (can use green onions)
3-4 slices bacon, fried crisp, drained and chopped fine
2  Tablespoons fresh lemon juice
salt, pepper and cayenne pepper 
1  bunch chives, chopped fine
Origami Crisps Canapés
Directions
1. Preheat oven to 200F.
 
2. Cut your favorite Origami Wraps into 3” x 2" squares and place on a baking sheet and bake for 25 minute until crisp.  Remove and cool.

3. In small bowl, mix sweet peppers, and scallion.

4. Top each canapé with 1 Tablespoon Artichoke Dip.

5. Sprinkle with chopped sweet pepper mix and garnish with chives.

Cold Artichoke Dip
1. In blender, chop artichoke hearts to pulp.

2. In bowl, add softened cream cheese to mayonnaise, mix until smooth.

3. Combine artichoke hearts and cream cheese mixture.

4. Add rest of ingredients.

5. Chill until ready to serve.

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