Wrapped Up Mummy Dip

What You Need:

1 (1 lb.) loaf of frozen bread dough, thawed
3 pieces of string cheese
1 (16 oz.) container of sour cream
1 envelope of ranch dip mix
1 black olive

How to Make It:

Allow the dough to rise according the directions on the package.
When the dough is ready, roll it out on a flat surface to form a 12 inch oval with the bottom narrower than the top.
Make an indention on both sides 1 inch from the top of the dough oval to form the mummies head.
Spray a baking sheet with a non stick cooking spray and lay the form dough onto the sheet.
Allow the dough to rise 20 minutes in a warm area.
Preset the oven temperature to 350 degrees.
When the dough is ready bake for 22 minutes or until it turns a golden brown.
Lay strips of the string cheese over the bread from the top to the bottom.
Return the bread to the oven for 2 minutes or until the cheese has melted.
Remove the dough to a wire rack to cool.
Place the sour cream into a mixing bowl.
Fold in the ranch dip mix until blended in well.
Refrigerate until ready to serve.
When the dough has cooled cut it in half horizontally. Remove the bread in the middle leaving a 3/4 inch shell.
Place the bottom half of the bread onto a serving plate.
Fill the bottom half with the prepared dip.
Replace the top of the bread.
Cut two slices from the olive and place on the head of the mummy for eyes.
Cut the removed bread into cubes and serve with the dip along with fresh vegetables or crackers.