Vegetable Wreath with Dip Recipe

5 4 5
Vegetable Wreath with Dip Recipe
Vegetable Wreath with Dip Recipe photo by Taste of Home
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Vegetable Wreath with Dip Recipe

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Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
Originally published as Vegetable Wreath with Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p29

Nutritional Facts

2 tablespoons: 138 calories, 11g fat (5g saturated fat), 22mg cholesterol, 117mg sodium, 9g carbohydrate (3g sugars, 4g fiber), 3g protein.

  • 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
  1. In a small bowl, combine the first five ingredients; mix well. Stir in onions and olives. Cover and refrigerate for at least 2 hours.
  2. 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.
  3. 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.
Originally published as Vegetable Wreath with Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p29

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Reviews forVegetable Wreath with Dip

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habenaroman User ID: 7905288 218780
Reviewed Jan. 25, 2015

"Very tasty."

MY REVIEW
dwilfer User ID: 6972953 204585
Reviewed Dec. 31, 2013

"Such a fun way to add festive creativity to the veggie tray."

MY REVIEW
rbarton User ID: 3514325 99420
Reviewed Dec. 29, 2012

"Beautiful and the dip is delicious! I added sugar snap peas to the veggie mix."

MY REVIEW
tgbvmb User ID: 1390093 32856
Reviewed Oct. 22, 2009

"This was delicious, and better yet, quick and easy. The only problem is, the ingredients don't list onions, yet the directions say to add them with the olives. So I tried it with 1/4 cup finely diced red onion, and it was delicious."

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