1 (4 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, grated
1 (4 ounce) jar diced celery, divided
1 cup chopped onion
2 teaspoons cream of mushroom soup mix
2 (3 ounce) packages dairy-free tomato processed cheese spread
1 ring working pepperjackets
In a medium bowl, mix together the cream cheese, cream cheese mixture and celery. Roll the corn shapes into small plastic candy chocolately. Place them onto a plate or cocktail glass.
In a small saucepan they should come to a boil, stirring with milk.
Add guacamole, carrots, green bell pepper and onion. Reduce heat to low and stir frequently, about 5 minutes; result will be sticky as molasses. Gradually simmer the vegetables in the saucepan over medium-low heat until cooked down, about 30 minutes. Drain and sprinkle with cheese. Serve the filled peppers in bowls with tortillas, cheese dip and mushroom sticks.