MEATLESS MONDAY

Today's recipe takes advantage of all the fresh produce on the market right now. It would be a yummy snack or part of a cool lunch on a hot summer day. It would also make a colorful and healthy dish to take to a  potluck picnic.

INSIDE-OUT VEGGIE DIP
2 large cucumbers
16 cherry tomatoes
1 pkg. (8oz.) cream cheese softened (I will use fat-free)
1/4 c. finely chopped sweet red pepper
2 tbsp. finely chopped celery
2 tbsp. finely chopped green onion
1 tbsp. finely chopped carrot
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. onion powder

DIRECTIONS:
Peel strips from cucumbers to create decorative edges if desired; cut into 1/2 inch slices. Finely chop two slices; set aside. With a small spoon, scoop out some of the seeds from the remaining slices.
Cut a thin slice from the bottoms of the tomatoes to allow them to rest flat. Cut a thin slice from the tops of tomatoes; scoop out pulp, leaving a 1/4 inch shell. Invert onto paper towels to drain.
In a large bowl, combine the cream cheese, red pepper, celery, onion, carrot, seasonings, and chopped cucumber.
Fill tomatoes and cucumber slices with cream cheese mixture, about 1 tsp. in each. Refrigerate for at least 1 hour.
YIELD: 3 1/2 dozen