Veggie Garden Dip
Our veggie garden is “planted” in creamy avocado dip! Strawberry Rosé Sangria adds to the fun!
4 avocados, pitted, peeled 1 English cucumber, about 12 oz., (unpeeled), grated, 2 cups, chopped, excess liquid squeezed out 1 cup plain Greek yogurt 1/2 cup chopped fresh mint 1/2 cup finely chopped red onion 1 Tbs. grated lemon zest 1/4 cup fresh lemon juice 1 tsp. salt 2 slices pumpernickel bread 8" cardboard circle 8"x3 3/4" clean new flowerpot Assorted fresh vegetables, such as baby carrots, radishes, asparagus, green beans and cherry tomatoes
● In large bowl, with fork, mash avocados until smooth; stir in cucumber, yogurt, mint, onion, zest, juice and salt. In food processor, process bread until crumbs form; reserve.
● Trim cardboard circle to 7 1/4"; fit into flowerpot. Line top of cardboard and side of flowerpot with enough plastic wrap to overhang side by about 2", as shown.
● Fill flowerpot with dip. Trim plastic wrap, as shown.
● Cover dip with breadcrumbs, as shown. Insert vegetables into dip as desired, serving additional vegetables on the side. Makes 16 servings.