Yummy Mummy Spinach Dip recipe

what you need

1
pkg.  (16 oz.) frozen pizza dough, thawed
1
 egg, beaten
2
sticks  KRAFT or POLLY-O Mozzarella String Cheese
2
 black olive slices
1
cup  BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream
1/4
cup  KRAFT Lite Ranch Dressing
1
pkg.  (10 oz.) frozen chopped spinach, thawed, well drained
1
 green onion, sliced
1/2
cup  finely chopped red peppers
1/4
cup  KRAFT Grated Parmesan Cheese
1/4
tsp.  ground black pepper
 WHEAT THINS Original Snacks

make it

 

PAT dough into 12×6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy’s head. Let rise in warm place 20 min. or until doubled in volume.

HEAT oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy’s wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy’s eyes; cool completely.

MEANWHILE, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.

USE sharp knife to remove bread from top of mummy’s body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with WHEAT THINS. (Nutrition information is for dip and WHEAT THINS only.)

kraft kitchens tips

SUBSTITUTE
Serve with WHEAT THINS Crunch Stix or TRISCUIT Thin Crisps.
SUBSTITUTE
Substitute whole cloves, raisins or peppercorns for the sliced black olives.
SERVING SUGGESTION
Serve dip with cut-up fresh vegetables
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