Vegetable Wreath with Dip
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, Indiana12 ServingsPrep: 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,