Veggies and Dip on Toast

I love making this up when i want a little fancier "veggie tray", or if lots of kids are coming.  It portions out the dip, the veggies are thin and yummy, and whatever dip is left is an excellent spread on the french bread.  Sounds like a win win win!

1 loaf french bread, sliced 1 inch thick

Veggies, cut in matchsticks (I used cucmbers and carrots, celery is also good, and highly recommend at least 1 cherry tomato!)

Dip:

1 block cream cheese

1/2 c light mayo

1/4 c parmesaen cheese

1.5 tbsp Tuscan Capsicum Pesto dip mix

Soften cream cheese and mix with other ingredients.  Refridgerate for about an hour so it stiffens nicely. In the meantime, cut the french bread and hollow out each slice slightly, creating a bit of a "well" in the center. 

Cut your veggies thin, or use a mandolin to julienne them.  You can toast your french bread, or not. Fill the well with cooled dip, add a few of each veggies and arrange on a tray. Fun, easy and delicious!