Looking for a party appetizer? Then check out this dip made using sour cream and sun-dried tomatoes. Serve in the middle of an assorted veggie wreath.
Veggie Wreath with Creamy Sun-Dried Tomato Dip
- Prep Time 30 min
- Total 1 hr 30 min
- Ingredients 10
- Servings 12
Ingredients
Dip
- 1 (8-oz.) container nonfat sour cream
- 1/4 cup reduced-calorie mayonnaise
- 1 teaspoon sugar
- 1 teaspoon onion powder
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon garlic powder
- 1/4 cup finely chopped sun-dried tomatoes packed in olive oil and herbs (from 6.5-oz. jar)
Wreath
- 1 (16-oz.) pkg. fresh broccoli florets
- 1 (16-oz.) pkg. fresh cauliflower florets
- 1/3 cup drained roasted red bell peppers (from 7.25-oz. jar)
Instructions
-
Step1In medium bowl, combine all dip ingredients except sun-dried tomatoes; beat until smooth and creamy. Fold in tomatoes. Cover; refrigerate 1 to 2 hours to blend flavors.
-
Step2In Dutch oven, bring about 4 quarts (16 cups) water to a boil. Add broccoli and cauliflower; cook 30 seconds. Drain; rinse with cold water. Cover; refrigerate 1 hour or until cool.
-
Step3Drain broccoli and cauliflower again. Arrange in ring on large serving platter to form wreath shape, alternating stripes of broccoli and cauliflower. Decorate with red bell peppers cut into stars or long strips.
Nutrition
60
Calories
2g
Total Fat
3g
Protein
7g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 60
- Calories from Fat
- 20
- Total Fat
- 2g
- 3%
- Saturated Fat
- 0g
- 0%
- Cholesterol
- 0mg
- 0%
- Sodium
- 120mg
- 5%
- Total Carbohydrate
- 7g
- 2%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 3g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 100%
- 100%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;Tips from the
Pillsbury Kitchens
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