Veggie Skeleton & Dip

Name: Veggie Skeleton & Dip
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: Dip; 1 tablespoon Land O Lakes® Butter; 1/4 cup finely chopped onion; 1/4 cup finely chopped yellow, red or orange bell pepepr; 1/2 cup ranch salad dressing; 4 ounces cream cheese, softened; 1/2 teaspoon chopped fresh dill weed; Veggies; Assorted cut-up fresh vegetables (broccoli, snap peas, olives, carrots, cauliflower, bell pepper, celery, cucumber, cherry tomatoes, etc.)

Create a cute skeleton out of fresh veggies and a bowl of homemade ranch dip. Kids will eat it up!

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1 hr 15 min

Prep Time

1 hr 15 min

Total Time

servings

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Ingredients

Dip

1 tablespoon Land O Lakes® Butter

¹/₄ cup finely chopped onion

¹/₄ cup finely chopped yellow, red or orange bell pepepr

¹/₂ cup ranch salad dressing

4 ounces cream cheese, softened

¹/₂ teaspoon chopped fresh dill weed

Veggies

Assorted cut-up fresh vegetables (broccoli, snap peas, olives, carrots, cauliflower, bell pepper, celery, cucumber, cherry tomatoes, etc.)

How to make

STEP 1

Melt butter in 10-inch skillet over medium heat until sizzling. Add onion and bell pepper; cook, stirring occasionally, 5-8 minutes or until softened and just begins to brown. Place into bowl.
STEP 2

Add all remaining dip ingredients to bowl. Beat at medium speed until creamy. Place into small shallow bowl. Cover; refrigerate until serving time.
STEP 3

Create face on dip using vegetables. Place dip bowl onto large serving platter. Assemble vegetables around bowl to create skeleton. Cover; refrigerate until serving time.

Tip #1

The skeleton can be made up to 6 hours in advance. Cover with plastic food wrap; refrigerate.

140 Calories

14 Fat (g)

25 Cholesterol (mg)

220 Sodium (mg)

2 Carbohydrates (g)

0 Dietary Fiber

1 Protein (g)

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