Directions

1. Slice cherry and grape heirloom tomatoes and multi-color mini sweet peppers in quarters or sixths almost to stem end.
2. Seed and surge pepper in ice water (tips will curl).
3. Run wooden skewers through green onions and pierce with tomatoes, peppers or small cucumber slices filled with a small dollop of herb flavored cream cheese and string cheese crosscuts.
4. Serve with ranch dipping sauce.