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!
