This appetizer actually had my nieces and nephews wolfing down raw vegetables when they were little and liking it!

Bread Shell Vegetable Snack (prep. time 15 minutes including time chopping vegetables.  Yield: at least 2 dozen)

1 12” round breadshell (The brand name sounds a little like “Bob has knees” if you know what I mean)

8 oz cream cheese,  softened to room temperature

½ C. mayonnaise

1 pkg. Ranch Dressing mix

About 1/4-1/3 C. each of vegetables of all different colors, diced ( I used carrots, cauliflower, broccoli, yellow bell pepper, diced cherry tomatoes, black olives and green onion)

1/4 C. shredded mild cheddar cheese

Mix together the cream cheese, mayonnaise and dressing mix.  Spread evenly on the bread shell, right up to the edge. Sprinkle the diced vegetables all over the shell, trying to evenly distribute all kinds. Sprinkle the cheddar cheese over the top.  Cover with plastic wrap and refrigerate.  When ready to serve, use a pizza wheel or, if you have one, a mezzaluna knife to cut the “pizza” into 2” squares.

A funny story:  I made this for my mother-in-law’s 80th birthday party and one of my husband’s cousins demanded the recipe right then.  As she was typing it into her phone as I dictated, when she tried to put in the brand name of the bread shell, it kept auto-correcting to “Bobsled” so, her recipe calls for a “Bobsled Bread Shell”!



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