Yummy Mummy with Veggie Dip Recipe

Yummy Mummy with Veggie Dip Recipe
I came up with this idea for dressing up a veggie tray for our annual Halloween party, and everyone got really 'wrapped up' in it," says Heather Snow in Salt Lake City, Utah. "Frozen bread dough and dip mix make this a simple and easy appetizer that's as much fun to display as to eat!
* 16 Servings
* Prep: 25 min.
* Bake: 20 min. + cooling

Ingredients

* 1 loaf (1 pound) frozen bread dough, thawed
* 3 pieces string cheese
* 2 cups (16 ounces) sour cream
* 1 envelope fiesta ranch dip mix
* 1 pitted ripe olive
* Assorted crackers and fresh vegetables

Directions
* Let dough rise according to package directions. Place dough on a greased baking sheet. For mummy, roll out dough into a 12-in. oval that is narrower at the bottom. For the head, make an indentation about 1 in. from the top. Let rise in a warm place for 20 minutes.

* Bake at 350° for 20-25 minutes or until golden brown. Arrange strips of string cheese over bread; bake 1-2 minutes longer or until cheese is melted. Remove from pan to a wire rack to cool.

* Meanwhile, in a small bowl, combine sour cream and dip mix. Chill until serving.

* Cut mummy in half horizontally. Hollow out bottom half, leaving a 3/4-in. shell. Cut removed bread into cubes; set aside. Place bread bottom on a serving plate. Spoon dip into shell. Replace top. For eyes, cut olive and position on head. Serve with crackers, vegetables and reserved bread. Yield: 16 servings (2 cups dip).

Yummy Mummy with Veggie Dip published in Simple & Delicious September/October 2008, p33
Beth Layman :)