Boogie Monster Bog with Forest Dippers

Frozen peas and broccoli go wild in this crazy concoction, a creamy, dill-flavored dip for fresh veggies and pretzel dippers. MORE+ LESS-

By Betty Crocker Kitchens

September 24, 2015

Ingredients

box (9 oz) frozen cut broccoli

cup frozen sweet peas

cup mayonnaise or salad dressing

1/4

cup chopped fresh dill weed

1/2

teaspoon salt

1/2

teaspoon garlic powder

1/8

teaspoon pepper

pretzel spindles from a 13.5-oz bag (about 4 oz or 2 1/4 cups)

broccoli florets (about 6 oz or 4 cups)

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1

Cook and drain broccoli and peas as directed on packages; cool.
2

In food processor, place broccoli and peas. Cover; process until finely chopped. Add mayonnaise, dill, salt, garlic powder and pepper; process until smooth.
3

Spread on platter. Surround with pretzels to look like twigs. Place broccoli in center or around edges to look like trees and bushes.

We've called for pretzel spindles and broccoli florets to look like twigs and trees, but other fresh veggies such as baby-cut carrots and bell peppers taste yummy as dippers, too.
You can make this dip ahead. Simply cover and refrigerate until serving time.