Vegetable Wreath with Dip

Vegetables and dip are a staple at most holiday parties. For this appetizer, vegetables are cut into festive shapes and arranged into a wreath.


  • 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

    How to make it 

  • 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

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