Halloween Cheesy Veggie Dip
1 cup (8 ounces) sour cream
1 package (8 ounces) Cream Cheese, softened
4 ounces North Country Dill Havarti Cheese, shredded (1 cup)
1 ounce Parmesan cheese, grated (1/3 cup)
1 tablespoon onion powder
1/4 teaspoon garlic powder
1 large sweet orange bell pepper
Assorted fresh vegetables
Beat the sour cream, cream cheese, havarti, parmesan, onion powder and garlic powder in a large bowl until blended. Cover and refrigerate for at least 1 hour or until serving.
Cut top off bell pepper with a sharp paring knife in a zigzag pattern. Remove seeds and membranes; discard. Cut eyes and mouth. Fill pepper with dip. Serve with vegetables.