Ingredients

2 boxes Dr. Praeger’s Kale and Carrot Puffs

Pesto Dip:

1 large avocado, pitted and skin removed

½ cup pesto

1 lemon, juiced

¼ cup fresh basil

½ tsp sea salt

1 Tbsp. olive oil

Directions:

Sundried Tomato Dip:

¾ cup sundried tomatoes

1 large avocado, pitted and skinned

1 Tbsp. olive oil

½ lemon, juiced

½ tsp sea salt

¼ cup fresh cherry tomatoes, halved

Garlic and Tahini Avocado Dip:

2 large avocado, pitted and skin removed

1 lemon, juiced

2 cloves garlic, skin removed

2 Tbsp. tahini

½ tsp. sea salt

Directions

Serves: 4
Cook Time: 20 minutes

Add all dip ingredients of choice to a food processor. Puree until smooth and creamy. Serve with puffs and fresh veggies for dipping!