8 oz softened cream cheese
1 tablespoon Hidden Valley dry dill dip (provides additional seasoning)
1 tablespoon dried dill weed
1/4 teaspoon black pepper
1/2 cup crushed veggie chips (or sesame seeds)
Carrots, celery and snow peas as “stems”

Combine the cream cheese, dip mix, dill and pepper
Shape into balls (about one tablespoon)
Roll in crushed chips and add a veggie stem
Serve immediately