Dizzy Dinosaur Dip Recipe
Ingredients
| Dinosaur | ||
| Acorn squash | 1 | |
| Sturdy wooden toothpicks | ||
| Brussels sprouts | 4 Large | |
| 1 small zucchini, with a curved stem end, if possible | ||
| Cloves | 2 | |
| Vegetable Dip | ||
| Garlic package | 1 | |
| 1 cup regular or light sour cream | ||
| Assorted raw vegetables, potato chips, and/or pretzels, for dipping | ||
Directions
To Make Dinosaur: Slice about a third off top of acorn squash.
Scoop out all seeds and fiber from large section to make a bowl for the dip.
Turn over.
Insert toothpicks through stem end of sprouts and attach to rounded bottom for legs.
To make neck and head, cut the end of the zucchini opposite the stem at an angle leaving about 2 1/2 inches for the neck and attach with toothpicks to rim of acorn squash.
Insert cloves on each side of head for the eyes. (Dinosaur may be wrapped in plastic wrap and refrigerated overnight.) To Make Dip: In a medium bowl, stir together cheese and sour cream until blended. (Dip may be refrigerated up to 3 days.) This makes 1 1/3 cups.
Scoop out all seeds and fiber from large section to make a bowl for the dip.
Turn over.
Insert toothpicks through stem end of sprouts and attach to rounded bottom for legs.
To make neck and head, cut the end of the zucchini opposite the stem at an angle leaving about 2 1/2 inches for the neck and attach with toothpicks to rim of acorn squash.
Insert cloves on each side of head for the eyes. (Dinosaur may be wrapped in plastic wrap and refrigerated overnight.) To Make Dip: In a medium bowl, stir together cheese and sour cream until blended. (Dip may be refrigerated up to 3 days.) This makes 1 1/3 cups.
Chef
