I’m back on my sister’s wedding shower today! So far, I’ve shared the DIY champagne/mimosa bar & the super festive fabric scrap banner from the shower I hosted last week, so now I’m moving along to THE FOOD! Since the shower took place during the day, I served a cold lunch spread (sandwiches, pasta salad, potato salad etc.), but before that, we munched on lots of yummy appetizers! One of my favorite appetizers we served were the Confetti Veggie Dip Cups. I definitely stole the idea from catered events I’ve attended, where they serve individual mini portions of popular dishes…it just looks so fun & chic! Here’s how I made them…
Confetti Veggie Dip Cups [party recipe]
recipe makes approx. 20 individual veggie dip cups
INGREDIENTS
- one packet of Hidden Valley Ranch Dip Mix (simple, but the BEST)
- 16 oz. reduced fat sour cream
- assorted vegetable, cut into long strips (I used 1 bunch of celery, 4 carrots, 1 red, 1 yellow & 1 orange pepper, 1 English cucumber & a package of grape tomatoes)
- sun dried tomatoes (optional for dip)
- clear plastic cups
METHOD
Mix veggie dip according to package instructions. I also added chopped sundried tomatoes to give the dip more color & depth (adds great flavor too!). Dip can sit covered in refrigerator overnight.
Spoon a tablespoon of dip into each cup and fill with assorted veggie strips, serve immediately. I displayed mine on plates with ice to keep the veggies fresh during the party!
Find more simple appetizer recipes here!