Veggie Wreath With Creamy Sun Dried Tomato Dip Recipe

Ingredients

1

(8-oz.) container nonfat sour cream

1/4

cup reduced-calorie mayonnaise

1

teaspoon sugar

1

teaspoon onion powder

1/2

teaspoon lemon-pepper seasoning

1/4

teaspoon garlic powder

1/4

cup finely chopped sun-dried tomatoes packed in olive oil and herbs (from 6.5-oz. jar)

1

(16-oz.) pkg. fresh broccoli florets

1

(16-oz.) pkg. fresh cauliflower florets

1/3

cup drained roasted red bell peppers (from 7.25-oz. jar)

Preparation

In medium bowl, combine all dip ingredients except sun-dried tomatoes; beat until smooth and creamy. Fold in tomatoes. Cover; refrigerate 1 to 2 hours to blend flavors.

In Dutch oven, bring about 4 quarts (16 cups) water to a boil. Add broccoli and cauliflower; cook 30 seconds. Drain; rinse with cold water. Cover; refrigerate 1 hour or until cool.

Drain broccoli and cauliflower again. Arrange in ring on large serving platter to form wreath shape, alternating stripes of broccoli and cauliflower. Decorate with red bell peppers cut into stars or long strips.