Next we poked the cinnamon stick tree trunk into the bottom layer of herbs, and secured it tightly with ribbon. Note; depending upon the size cake decorating bags you are working with you might need to cut it shorter.
Finally, we hot-glued the Star anise to the top of the ornament. If you are using these as ornaments, loop a thin piece of glitzy gold ribbon and attach it underneath the star anise with glue. Tie a perky bow at the base along with a label listing ingredients and the instructions to prepare the dip.
Attach an instruction card:
Combine 1 C Mayonnaise and 1 C Sour cream. Add the contents of the dip tree.
Stir and chill overnight. Serve with veggies or chips.
These were easy to make, and are certainly festive and fun!
(This blog post is a reprise of a post from December 2007, edited slightly.)