Printable | Taste of Home

Vegetable Wreath with Dip

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

In a small mixing bowl, combine the first five ingredients; mix well.

Printed from tasteofhome.com Sep 8, 2008

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Vegetable Wreath with Dip cont.

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.