Veg­gie Gar­den Dip

Our veg­gie gar­den is “planted” in creamy av­o­cado dip! Straw­berry Rosé San­gria adds to the fun!

Woman's World - - Invite The Gang For Summer Cocktails! -

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.

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