Salad On A Stick - cooking recipe

Ingredients

bamboo skewer
1 green bell pepper, seeded and cut into 1-inch dice
1/3 seedless cucumber, diced
1/2 pint grape tomatoes
2 pieces genoa salami, from the deli 1-inch thick and cubed
4 celery ribs, cut into 1-inch pieces
1/2 cup whole milk (or heavy cream)
1 (5 1/2 ounce) container garlic & herb spreadable cheese (recommended ( Boursin)
salt and pepper

Preparation

Combine the veggies and salami on a platter and serve with 1 bamboo skewer per person.
Blend together the cream or milk and cheese. Pour into a dipping dish and season with salt and pepper to taste.
Place the dip on the platter. Use your skewers to pierce salami and veggies, stacking up a mouthful at a time. Dip each bite in dressing as you eat, but don't double dip, please!