Nutrition Facts

  • One serving:
  • (2 tablespoons)
  • Calories:
  • 138
  • Fat:
  • 11 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 22 mg
  • Sodium:
  • 117 mg
  • Carbohydrate:
  • 9 g
  • Fiber:
  • 4 g
  • Protein:
  • 3 g

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

SERVINGS

12

CATEGORY

Appetizer

METHOD

Chill

PREP

20 min.

TOTAL

20 min.

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 mixing 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.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008