Add salsa veracruz and chipotle bleu cheese to a dip bowl, mix gently, cover and chill for 2 hours.
Wash all produce, cut into bite-size sticks and arrange on serving platter. Serve dip with veggie platter and a small bowl of sweet potato chips on the side.
Ingredients
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1 head celery
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1/2 pound cherry or Brian tomatoes
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1 head broccoli
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4 carrots
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1 package sweet potato chips
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2 jars Appalachian Naturals salsa veracruz
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1 jar Appalachian Naturals chipotle bleu cheese dip
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