VIENNA BREAD BOAT 4 VEGGIE DIP

Vienna Bread Boat 4 Veggie Dip image

This is a way to turn your veggie Dip into a spectacular & Impressive presentation, when you add it to your party table Display. I wanted to add this earlier but didn't have the time. I made this one just to show you how it is done. I think I will donate this tray to my local bank for Lunch. You can use what ever veggies that...

Provided by Rose Mary Mogan

Time 55m

Number Of Ingredients 16

Ingredients

1 loaf vienna bread (top removed & hallowed out for dip)
1/4-1/3 c olive oil
1 Tbsp granulated garlic
4 clove garlic minced
1 small bunch kale or mustard greens (washed stems removed
2 pt grape or cherry tomatoes
1 lb baby carrots
1 large red bell pepper, cut into strips
1-2 bunch broccoli crowns (cut into sml. flowerettes) may need extra to refill later
1 large bag radishes
15-25 mini sweet peppers(assorted colors)
1 large platter
VEGETABLE DIP
2 pkg knorr vegetable recipe mix
1 c hellmans mayonnaise
2 lb sour cream (good quality)

Steps:

1. You may purchase a store bought variety of vegetable dip if you prefer. The dip portion of this recipe is for those that prefer to make their own.
2. Using a long serrated Knife Remove top of bread, about 2 to 2 1/2 inches down loaf. Remove LENGTHWISE.
3. PULL OUT MOST OF THE INSIDE LEAVING AT LEAST A 1/2 INCH BORDER/RIM in the loaf.
4. Combine olive oil and granulated garlic with minced garlic, then brush the inside cavity of the bread. Place bread in a preheated 350 degree F. Oven, & toast for about 10 to 15 minutes. To allow the flavors to get into the bread, and the inside is a bit crispy. Allow to cool.
5. Combine the veggie dip ingredients and place inside the bowl. Garnish with chopped green onions, or chopped chive & a few pepper rings or strips if desired.
6. Arrange vegetables around the outer perimeter of the bread loaf, in a pattern of your choice. Alternate the colors of the veggies on the platter, to make a contrast of colors. Replace Top of Bread loaf & refrigerate till ready to serve. Allow to chill at least 2 hours or longer before serving.
7. RADISH ROSETTES: with a small paring knife, cut off a small bottom & top of radish, & beginning at base of radish, using a paring knife, cut a thin peel away from veggie BUT NOT ALL THE WAY THROUGH. With the next cut, cut into a small portion of FIRST CUT, & do this all the way around radish as you work your way to the top. Then place in a large bowl of ice water, and allow cuts to open up like a flower. Repeat steps till you haVE MADE AS MANY AS YOU NEED FOR THE VEGETABLE PLATTER.
8. GREEN ONION FLOWER- With a sharp knife, cut half of green onion tops away, chop that portion into small circles, and use on top of other foods, like this veggie boat, or other dishes. With the remaining portion of onions that is left, take a sharp paring knife & cut each blade into 3 or 4 strips, then repeat the same procedure for the white part if desired, then place in a large bowl of ice water, and allow to curl and open. Use as a garnish on veggie tray or other food dishes.
9. Insert pieces of Kale or Mustard greens to add color contrast to the platter. Use where ever it is needed to separate the colors. This is a festive way to add a little Pizazz to your Vegetable dip.