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Vegetable Wreath with Dip

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, Indiana
12 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 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

  • 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,
© Taste of Home 2013

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Vegetable Wreath with Dip (continued)

Nutrition Facts: 11 g fat (5 g saturated fat), 22 mg cholesterol, 117 mg sodium, 9 g carbohydrate, 4 g fiber, 3 g protein.
© Taste of Home 2013