Vegetables and dip are a staple at most holiday parties. For this appetizer, vegetables are cut into festive shapes and arranged into a wreath.
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 sliced green onions
- 1/4 cup chopped ripe olives, well drained
Vegetable Wreath
- 4 cups broccoli florets
- 1 medium green bell pepper, cut into strips
- 8 cherry tomatoes
- 1 medium jicama or turnip, peeled and cut into 1/4-inch-thick slices
- 1 medium red bell pepper
- 1
Make dip: Combine the cream cheese, mayonnaise, chili powder, dill weed and garlic powder in a small mixing bowl; mix well. Stir in onions and olives. Cover and refrigerate at least 2 hours.
- 2
Transfer dip to a serving bowl; place in the center of a 12-inch round serving plate.
- 3
Make vegetable wreath: Arrange broccoli, green bell pepper strips and tomatoes in a wreath shape around dip. Using a small star cookie cutter, cut out stars from jicama slices; place over wreath. Cut red bell pepper into 5 pieces that form the shape of a bow; position on wreath. Serves: 12
