Yummy Mummy With Veggie Dip

• 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
2. . 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.
3. Preheat oven to 350u0b0. 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.
4. Meanwhile, in a small bowl, combine sour cream and dip mix. Chill until serving.
5. 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.

bread, string cheese, sour cream, fiesta ranch, olive, crackers

Taken from www.tasteofhome.com/recipes/yummy-mummy-with-veggie-dip/ (may not work)