Summer Veggie tray with Artichoke Avocado Pesto Dip

Shanna

Print Recipe

Prep Time 30

Additional Time 10

Total Time 40

Ingredients

For the Dip

1 Jar Artichoke Bruchetta
1 Jar Basil Pesto
2-3 Avocados 3 if smaller, peeled and pits removed
½ teaspoon Red pepper flakes
2-3 tablespoon Lemon Juice
½ -1 teaspoon Sea Salt
½ teaspoon ground black Pepper
2 teaspoon chives minced

Veggies:

1-2 lbs each depending on how many guests/freshness of vegetables at time of buying/serving
Endive - Washed and leaves separated
Asparagus - bottom 2 inches cut off washed
Snow Peas or Sugar Snap Peas - washed
Rainbow Carrots - Orange Yellow or Purple, washed, peeled and cut into 2”-3” sticks
Bell pepper - Red yellow, orange - stem and seeds removed, sliced into sticks
Broccoli - washed and cut into florets
English Cucumber - washed and sliced diagonally
Grape tomatoes - washed
Radishes - washed root and leaves sliced off
You can also use whatever veggies you like/that are in season. Cauliflower celery, mushrooms, green beans, jicama, baby corn, marinated artichoke hearts, zucchini or summer squash. Whatever you like works!

Instructions

Using a food processor combine the artichoke bruschetta, basil pesto, avocado, red pepper flakes, lemon juice, salt and pepper. Puree until mostly smooth. Add more lemon juice, salt and pepper if desired, more red pepper flakes if you would like a spicier dip. Transfer dip to a serving bowl or divide amongst cups.
Fill cups with a variety of the prepared vegetables or arrange vegetables in a tray to look like a garden with the bowl of dip at one corner. Serve immediately.

Notes

Some of the vegetables can be prepared a few days ahead of time and kept in ice water to stay fresh. Others need to be purchased and prepared day of serving. Depends on how perisable they are. Endive is more fragile and perishable than carrots or bell peppers. Dip can also be prepared ahead of time and kept in an airtight container with a piece of plastic wrap pressed against the surface and a lid on the container.