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Veggie Wreath with Creamy Sun-Dried Tomato Dip

Prep 30 min
Total 1 hr 30 min
Ingredients 10
Servings 12

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. MORE+ LESS-

By Pillsbury Kitchens

Updated December 6, 2010

Ingredients

Dip

(8-oz.) container nonfat sour cream

1/4

cup reduced-calorie mayonnaise

teaspoon sugar

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

(16-oz.) pkg. fresh broccoli florets

(16-oz.) pkg. fresh cauliflower florets

1/3

cup drained roasted red bell peppers (from 7.25-oz. jar)

Steps

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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.

Expert Tips

This appetizer is a healthful, low-fat addition to the holiday party or dinner menu.
Sun-dried tomatoes lend foods a rich, intense tomato flavor. They are sold dry, or packaged in plain or seasoned oil. Dry sun-dried tomatoes are often soaked in water or oil before use in recipes.
Blanching vegetables intensifies their color and removes any slight bitter flavor. However, this step can be omitted.