• 16servings
  • 45minutes
  • 119calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsZinc, Copper, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 loaf (1 pound) frozen bread dough, thawed

  2. 3 pieces string cheese

  3. 2 cups (16 ounces) sour cream

  4. 1 envelope fiesta ranch dip mix

  5. 1 pitted ripe olive

  6. Assorted crackers and fresh vegetables

Instructions Jump to Ingredients ↑

  1. Yummy Mummy with Veggie Dip Recipe photo by Taste of Home 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 neck, make an indentation on each side, about 1 in. down from the top. Let rise in a warm place for 20 minutes.

  2. 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.

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

  4. 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).


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