Vienna Bread Boat 4 Veggie Dip

Rose Mary Mogan


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 you prefer not just the ones you see here. You can make your veggie dip or purchase one already made in the refrigerated section of the grocery store. There is no special way to arrange it either, just use your imagination as I did here & Be creative.


★★★★☆ 3 votes

12- 15 or more
55 Min
No-Cook or Other


  • 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

  • 2 pkg
    knorr vegetable recipe mix
  • 1 c
    hellmans mayonnaise
  • 2 lb
    sour cream (good quality)

How to Make Vienna Bread Boat 4 Veggie Dip


  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.
  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.

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