Yummy Mummy with Veggie Dip Recipe

5 2 4
Yummy Mummy with Veggie Dip Recipe
Yummy Mummy with Veggie Dip Recipe photo by Taste of Home
Publisher Photo

Yummy Mummy with Veggie Dip Recipe

Read Reviews
5 2 4
Publisher Photo
“I came up with this idea for dressing up a veggie tray for our annual Halloween party, and everyone got really 'wrapped up' in it," says Heather Snow in Salt Lake City, Utah. "Frozen bread dough and dip mix make this a simple and easy appetizer that's as much fun to display as to eat!”
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 3 pieces string cheese
  • 2 cups (16 ounces) sour cream
  • 1 envelope fiesta ranch dip mix
  • 1 pitted ripe olive
  • Assorted crackers and fresh vegetables

Directions

Let dough rise according to package directions. Place dough on a greased baking sheet. For mummy, roll out dough into a 12-in. oval that is narrower at the bottom. For the neck, make an indentation on each side, about 1 in. down from the top. Let rise in a warm place 20 minutes.
Preheat oven to 350°. Bake 20-25 minutes or until golden brown. Arrange strips of string cheese over bread; bake 1-2 minutes longer or until cheese is melted. Remove from pan to a wire rack to cool.
Meanwhile, in a small bowl, combine sour cream and dip mix. Chill until serving.
Cut mummy in half horizontally. Hollow out bottom half, leaving a 3/4-in. shell. Cut removed bread into cubes; set aside. Place bread bottom on a serving plate. Spoon dip into shell. Replace top. For eyes, cut olive and position on head. Serve with crackers, vegetables and reserved bread. Yield: 16 servings (2 cups dip).
Originally published as Yummy Mummy with Veggie Dip in Simple & Delicious September/October 2008, p33

Nutritional Facts

2 tablespoons: 119 calories, 10g fat (7g saturated fat), 38mg cholesterol, 169mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 2g protein.

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 3 pieces string cheese
  • 2 cups (16 ounces) sour cream
  • 1 envelope fiesta ranch dip mix
  • 1 pitted ripe olive
  • Assorted crackers and fresh vegetables
  1. Let dough rise according to package directions. Place dough on a greased baking sheet. For mummy, roll out dough into a 12-in. oval that is narrower at the bottom. For the neck, make an indentation on each side, about 1 in. down from the top. Let rise in a warm place 20 minutes.
  2. Preheat oven to 350°. Bake 20-25 minutes or until golden brown. Arrange strips of string cheese over bread; bake 1-2 minutes longer or until cheese is melted. Remove from pan to a wire rack to cool.
  3. Meanwhile, in a small bowl, combine sour cream and dip mix. Chill until serving.
  4. Cut mummy in half horizontally. Hollow out bottom half, leaving a 3/4-in. shell. Cut removed bread into cubes; set aside. Place bread bottom on a serving plate. Spoon dip into shell. Replace top. For eyes, cut olive and position on head. Serve with crackers, vegetables and reserved bread. Yield: 16 servings (2 cups dip).
Originally published as Yummy Mummy with Veggie Dip in Simple & Delicious September/October 2008, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forYummy Mummy with Veggie Dip

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jessescrew User ID: 3432350 107572
Reviewed Nov. 5, 2011

"This was so easy and looked awesome on the table. I used a different dip recipe but the mummy was a big hit. Will definitely be making this again next Halloween."

MY REVIEW
amjkmj5 User ID: 1473593 160611
Reviewed Dec. 30, 2010

"I made this with the bread and it came out looking exactly like the picture. I couldn't find the fiesta dip so I mixed salsa with ranch dip. It looked great and tasted wonderful. It was the first to go when we had our Halloween Party at work."

Loading Image