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Categories:Viewed: 55 - Published at: 5 years ago
Ingredients
- 1 (1 lb) Italian bread (more fat then long) or 1 (1 lb) French bread, loaf (more fat then long)
- 1 cucumber
- 1 medium carrot
- 2 pimento stuffed olives
- 1 cherry tomatoes
- 16 ounces vegetable dip
- assorted fresh vegetable, cut inot small pieces for dipping (optional)
Method
- 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.
