1. Cut melons in half, scoop out the seeds and pulp, then using a melon baller, make melon balls and put them all into a bowl.
2. Using wood skewers, pierce the melon balls, alternating between each melon type on each skewer; these are your kabobs. Set aside keeping cool.
3. To make the dip, put the bleu cheese crumbles, cream cheese, milk, dressing, and honey in bowl, and with a mixer on medium speed, beat until dressing is fluffy. Taste and add more honey if desired. Chill.
4. Serve by arranging melon kabobs alongside chilled bowl of dip.
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This is a great way to serve melon in a dressed up version and an adult flavor variation.
Instead of kabobs, you can also just serve the individual melon balls with toothpicks... more like an individual bite size. This way, each melon ball can be dipped individually, which makes it more of a nibble that way.
Either way, this appetizer is the perfect summer snack for pool side or at your next picnic. It's easy to transport, just pack up your melon balls in a closed container, put your dip in a separate container, then put them both on ice in the cooler. To assemble, just open up your containers! How easy is that! Enjoy!
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