Vegetable Wreath with Dip Recipe

Vegetable Wreath with Dip Recipe
Photo by: Taste of Home
Rating

100% would make again

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

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  • 12 Servings
  • Prep: 20 min. + chilling

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 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

  • In a small bowl, combine the first five ingredients; mix well. Stir in onions and olives. Cover and refrigerate for at least 2 hours.
  • 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.
  • 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.

Nutrition Facts: 1 serving (2 tablespoons) equals 138 calories, 11 g fat (5 g saturated fat), 22 mg cholesterol, 117 mg sodium, 9 g carbohydrate, 4 g fiber, 3 g protein.

Vegetable Wreath with Dip published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p29

Try this taste twist; Serve creamy dip from a green pepper.


VIDEO: Veggie Dip Cups

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Reviews for Vegetable Wreath with Dip (1)

Vegetable Wreath with Dip Recipe

Vegetable Wreath with Dip

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Reviewed on Oct. 22, 2009 by tgbvmb

This was delicious, and better yet, quick and easy. The only problem is, the ingredients don't list onions, yet the directions say to add them with the olives. So I tried it with 1/4 cup finely diced red onion, and it was delicious.

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