Vegetable Wreath with Dip |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Vegetables and dip are a mainstay at most holiday parties. I like to dress up this appetizer by cutting vegetables into festive shapes and arranging them as a wreath. It's a nice conversation piece. —Edna Hoffman, Hebron, Indiana Ingredients:
1 package (8 ounces) cream cheese, softened |
1/4 cup mayonnaise |
1/2 teaspoon chili powder |
1/2 teaspoon dill weed |
1/4 teaspoon garlic powder |
1/4 cup thinly sliced green onions |
1/4 cup chopped ripe olives, well drained |
4 cups fresh broccoli florets |
1 medium green pepper, cut into strips |
8 cherry tomatoes |
1 medium jicama |
1 medium sweet red pepper |
Directions:
1. In a small bowl, combine the first five ingredients; mix well. Stir in onions and olives. Cover and refrigerate for at least 2 hours.
2. Transfer dip to a serving bowl; place in the center of a 12-in. round serving plate. Arrange broccoli, green pepper and tomatoes in a wreath shaped around dip.
3. Using a small star cookie cutter, cut out stars from jicama slices; place over wreath. Cut red pepper into five pieces that form the shape of a bow; position on wreath. Yield: 12 servings.
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