Summer Veggie tray with Artichoke Avocado Pesto Dip

Step 1

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.

Step 3

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.