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Yummy Mummy with Veggie Dip

Total Time

Prep: 25 min. Bake: 20 min. + cooling


16 servings (2 cups dip)

I came up with this idea for dressing up a veggie tray for our annual Halloween party, and everyone got really "wrapped up" in it. Frozen bread dough and dip mix make this a simple and easy appetizer that's as much fun to display as to eat! —Heather Snow, Salt Lake City, Utah
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  • 1 loaf (1 pound) frozen bread dough, thawed
  • 3 pieces string cheese
  • 2 cups sour cream
  • 1 envelope fiesta ranch dip mix
  • 1 pitted ripe olive
  • Assorted crackers and fresh vegetables


  1. Let dough rise according to package directions. Place dough on a greased baking sheet. 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.
  2. Preheat oven to 350°. 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.
  3. Meanwhile, in a small bowl, combine sour cream and dip mix. Chill until serving.
  4. 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.

Nutrition Facts

2 tablespoons: 119 calories, 10g fat (7g saturated fat), 38mg cholesterol, 169mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 2g protein.

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