Bun Buggy (For Dips)
Ingredients
Instructions
- Scoop out bread leaving a 1 inch edge on the sides and a 1 1/2" edge on the ends.
- Cut four 1/4" thick slices from the cucumber for the wheels.
- Cut two thin carrot sticks, each about 6 inches long, for the axles.
- Cut up remaining cucumber and carrot to use as veggie dippers.
- ).
- About 4 inches from each end of the loaf, push a straw through the bread where the wheels should be attached.
- Slide carrot sticks through the holes for axles.
- Poke the straw through the center of the cucumber slices.
- Attach cucumber slices to the end of the carrot sticks.
- Stick a toothpick into each olive and the cherry tomato.
- Push the other end of the toothpick into the front of the bun for headlights and the cherry tomato for nose (just slightly under and in the center).
- Fill the loaf with dip and stick vegetables (if desired) in dip.
Nutrition & Diet Analysis (per serving)
202
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).