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Veggie Wreath with Creamy Sun-Dried Tomato Dip

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Pillsbury Kitchens
Updated Dec 6, 2010
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    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

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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