Veggie Wreath with Creamy Sun-Dried Tomato Dip

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.

  • prep time 30 min
  • total time 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)
  • 1 In 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.
  • 2 In 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.
  • 3 Drain 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 Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    60
    (
    Calories from Fat
    20),
    % Daily Value
    Total Fat
    2g
    2%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    120mg
    120%;
    Total Carbohydrate
    7g
    7%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    100%;
    Calcium
    6%;
    Iron
    4%;
    Exchanges:
    1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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