Mummy’s Veggie Dip Recipe

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Yields1 Serving
 2 (8-oz) packages cream cheese
 3 (4 oz) packages goat cheese, softened
 ¾ cup green olives with pimientos, drained and chopped
 1 (4.25 oz) can chopped black olives
 1 (3.5 oz) jar capers, drained, rinsed, and chopped
 1 tbsp minced garlic
 1 tsp ground black pepper
 Assorted fresh green veggies
1

In a medium bowl, beat 1 package cream cheese and goat cheese at medium speed with an electric mixer until smooth. Add olives, capers, garlic, and pepper, beating until combined. Refrigerate mixture for a least 1 hour. Place mixture on a serving platter and form into a mummy design.

2

Beat remaining cream cheese at medium speed with an electric mixer until smooth. Place cream cheese in a pastry bag fitted with a flat leaf tip. Pipe desired mummy design onto mummy figure. Refrigerate until ready to serve. Serve with assorted fresh green vegetables.

Ingredients

 2 (8-oz) packages cream cheese
 3 (4 oz) packages goat cheese, softened
 ¾ cup green olives with pimientos, drained and chopped
 1 (4.25 oz) can chopped black olives
 1 (3.5 oz) jar capers, drained, rinsed, and chopped
 1 tbsp minced garlic
 1 tsp ground black pepper
 Assorted fresh green veggies

Directions

1

In a medium bowl, beat 1 package cream cheese and goat cheese at medium speed with an electric mixer until smooth. Add olives, capers, garlic, and pepper, beating until combined. Refrigerate mixture for a least 1 hour. Place mixture on a serving platter and form into a mummy design.

2

Beat remaining cream cheese at medium speed with an electric mixer until smooth. Place cream cheese in a pastry bag fitted with a flat leaf tip. Pipe desired mummy design onto mummy figure. Refrigerate until ready to serve. Serve with assorted fresh green vegetables.

Mummy’s Veggie Dip Recipe