Veggie Dip in Baguette Rounds



Omigosh!! What is not to love about this recipe? It is everything — healthy, tasty, beautiful, and portable. This recipe idea was posted on by the brilliant Pat Duran. I made this for a pool party a year or so ago. It was fun to create and it was very well received by one and all. Not only do you have a portable dip cup for your veggies, but you can eat the bread cup with the remaining dip inside. YUM!

(24 Servings)

1 pkg Knorr vegetable recipe mix
1/2 c mayonnaise
16 oz sour cream
 2 medium baguettes
assorted vegetables, cut up to fit in prepared cups
1.   Combine Knorr mix, mayonnaise, and sour cream in a medium bowl. Cover and chill at least 2 hours before using to allow flavors to blend. Stir before using.
2. Cut baguettes on a slant into 3 inch rounds; scoop out about 2 inched of center of each round leaving about 1/2 to 1 inch wall. I used one of my favorite kitchen tools for this — a grapefruit spoon!  The serrated edges allow you to do  “cut out” the center.  Just take care not to dig too deep. Let set out while dip is chilling to dry out slightly.
3. I chose carrots, celery, red bell pepper, snow peas, and asparagus for my vegetables. I blanched the snow peas and asparagus for just a short minute to bring out the color, but leave them tender-crisp.
4. When ready to assemble place an ample amount of dip in each bread cup and add some of the prepared veggies into the dip in the little cups.

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