2013 may jun pepper sticks and veggies with paleo dill veggie dip 319x174 1.jpg

Pepper Sticks & Veggies with Paleo Dill Veggie Dip


  • 2 bell peppers (any color works)
  • ½ pound salami, such as Applegate Farms or Hormel Uncured
  • 5-6 cheese sticks, such as Horizon Organic, sliced in half lengthwise
  • 1 cup mayonnaise (homemade is best)
  • 2-3 tablespoons unsweetened almond milk
  • 2 tablespoons fresh dil
  • 1-2 garlic cloves
  • 1 teaspoon onion powder
  • Pinch salt and pepper
  • Fresh veggies, for serving


Wash and dry the peppers. Slice in half and remove the seeds. Cut lengthwise into wide strips. Wrap 1-2 slices of salami around each cheese stick. Using a toothpick, secure the wrapped meat and cheese to the peppers.

For the dip: Combine the mayonnaise, almond milk, dill, garlic, onion powder, salt, and pepper in a food processor or blender. For a variation, add ½ an avocado for extra creaminess or a head of roasted garlic to deepen the flavor. Serve with fresh veggies and the pepper wraps.


Makes 10-12 pepper sticks

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chili Peppers Magazine Vegetables
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