Yummy Mummy With Veggie Dip – a delicious recipe with bread, string cheese, sour cream, fiesta ranch, olive, crackers. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Let dough rise according to package directions. Place dough on a greased
2
. 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 20 minutes.
3
Preheat oven to 350u00b0. Bake 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.
4
Meanwhile, in a small bowl, combine sour cream and dip mix. Chill until serving.
5
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.
533
kcal
Calories
48
g
Fat
7
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 loaf (1 pound) frozen bread dough, thawed, 3 pieces string cheese, 2 cups sour cream, 1 envelope fiesta ranch dip mix, and more.
Yes, Yummy Mummy With Veggie Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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