Field of Dreams Guacamole

Instructions

Beat the cream cheese and the buttermilk seasoning mix together in a bowl until smooth. Wrap the mixture in plastic wrap, shape it into a ball, and chill it in the freezer for 1 hour or in the refrigerator overnight.

In a separate bowl, coarsely mash the avocados with the lime juice, garlic powder, salt and red pepper sauce. Leave some texture rather than making a smooth purée. Stir in the red onion and the chopped roasted red bell pepper.

Scoop the guacamole onto a square plate with a rubber spatula and spread it out evenly. Build a slight mound in the center to serve as the pitcher's mound.

Spoon the sour cream into a pastry bag with a fine tip, or a plastic bag with a ⅛-inch corner snipped off. Pipe thin base lines across the guacamole to mark out the field.

For the stitching, cut the fresh red bell pepper into 1 inch strips. Use a sharp knife to cut away the fleshy inside and keep only the shiny red skin, then slice the skin into very thin strips.

Take the cream cheese from the freezer or refrigerator, remove the plastic wrap, and roll it into a smooth round ball. Press stitch lines into the ball with a wooden pick, then lay the thin pepper skin strips over the lines.

Set the baseball on the mound in the center of the guacamole. Place thin wheat crackers on the field as the bases.

Serve with extra crackers, tortilla chips and/or bell pepper strips for dipping.