Yummy Mummy with Veggie Dip

YUMMY MUMMY WITH VEGGIE DIP

1 loaf (1 lb.) frozen bread dough, thawed
3 pieces string cheese
2 cups (16 oz.) sour cream
1 env. fiesta ranch dip mix
1 pitted ripe olive
Assorted crackers and fresh vegetables

Let dough rise according to package directions. Place dough on a greased baking sheet. For mummy, roll out dough into a 12 inch oval that is narrower at the bottom. For the head, make an indentation about 1 inch from the top. Let rise in a warm place for 20 minutes. Bake at 350 degrees for 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. Meanwhile, in a small bowl, combine sour cream and dip mix. Chill until serving. Cut mummy in half horizontally. Hollow out bottom half, leaving a 3/4 inch 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. Makes 16 servings.