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veggie dip in a bread boat with fresh veggies

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

Here is a quick & easy way to spruce up your entertainment table, by adding a Bread Boat surrounded by fresh vegetables. You can fill the bread with a Fresh Home Made Vegetable Dip or Purchase the store bought variety for a easy fill idea. Display makes an impressive presentation. Add the vegetables that you like to surround the boat, as I have done here. Don't know how to make Radish Rosettes, check out my Garnish Trays #1 & 2 for easy how too steps. Make sure to chill them so they will bloom & open up. My neighbor gave me the veggies, & I surprised her & made this tray for her party.

►
(1 rating)
yield 12 to 15 as appetizers
prep time 35 Min
method No-Cook or Other

Ingredients For veggie dip in a bread boat with fresh veggies

  • 1
    loaf of french or vienna bread
  • 1 pt
    grape or cherry tomatoes
  • 2 bunch
    green onions
  • 1 lb
    baby carrots
  • 1 lg
    bag fresh radishes
  • 2 lb
    vegetable dip (homemade or store bought)
  • 2 md
    cucumbers
  • 1 1/2 lb
    broccoli florets or cauliflower or both

How To Make veggie dip in a bread boat with fresh veggies

  • 1
    I made this bread boat about 15 or more years ago for my neighbor, I just have the one picture. It is from my vintage photos of foods I made some time ago, & I only took a picture of the finished product. Cut the top off the bread about2 inches thick, then pull away the inside soft texture of the bread, leaving about 1/4 inch rim. Then fill the bred with the vegetable dip. Add the chopped green onion tops when ready to serve. Refrigerate till ready to serve.
  • 2
    If you want to get fancy with your ONIONS: Using a sharp knife,chop a portion of the tops off, and use as a garnish on top of the veggie dip. With the remaining part starting with the green part, cut each blade into 3 or 4 long strips and then place them in a bowl of ice water, watch them bloom and curl, then use as an attractive garnish.
  • 3
    For the RADISH ROSETTES: using A SMALL PARING KNIFE REMOVE THE TOP AND BOTTOM OF EACH RADISH. Now beginning at the base of the radish & with a sharp paring blade, cut a THIN blade away from the radish being careful not to go all the way through. With your next cut, cut into the first cut, & repeat until you have gone around the entire radish. Then place each one in a large bowl of ice water, and allow cuts to open up like a flower. NOTE: IF YOU MAKE THE CUTS TOO THICK THEY WILL NOT OPEN UP.
  • 4
    FOR THE CUCUMBERS: There are 2 methods you may want to use: The first is with a dinner fork take the tines of the fork and run them down the length of the cucumber about one quarter inch deep, around the entire circumference of the cucumber, then slice it into desired thickness. You may also choose to slice off long thin alternate strips of peel away from the cucumber, until the entire cucumber is done, and then slice as desired.
  • 5
    Arrange as desired, alternating the colors of greens & reds, how ever you like. This is another version using more veggies costing a bit more. It depends on what you want and how many you want to serve. It's a winner for sure with any crowd especially during holidays and special occasions.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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