Festive Whoopee Pie Appetizer

8 ounces cream cheese, softened

1 cup sour cream

4 ounces deli-sliced corned beef (such as Buddig), chopped small

¼ cup onion, chopped

8 ounces water chestnuts, drained and chopped

1 large green pepper, ½ diced, ½ minced

1 large red pepper, ½ diced, ½ minced

Salt and pepper

Crackers, such as thin white cheddar rice or savory rice thins

In a large bowl, stir cream cheese, sour cream, corned beef chopped onion, water chestnuts and chopped peppers until well combined. Season with salt and pepper.

Spread dip on cracker, top with another cracker, pushing down slightly so dip spreads to the edges. Continue with remaining spread.

Combine minced red and green pepper on a plate. Roll the edge of each cracker in the peppers. Serve on a festive platter.

Serves 20 to 24.

Cook's notes: Flavor is better is dip is made a day ahead; assemble day of serving. For Valentine's Day, use only red peppers on edges, for St. Patrick's Day, only green, etc.

Diane Caldwell, Grayslake