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Vegetable Wreath with Dip
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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. 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.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |