Veggies & Dip Board

Veggies & Dip Board

Prep: 25 minutes
Serves: 12

1 large avocado, halved, pitted and peeled
1 teaspoon fresh lime juice
1/4 teaspoon Weis Quality Salt
1/4 teaspoon Weis Quality Black Pepper
2 cups pita crackers
1 cup rice crackers
1 container (10 ounces) Weis Quality Roasted Red Pepper Hummus
1 container (8 ounces) red peppers
1 jar (6 ounces) Weis Signature Collection Marinated Artichokes, drained
1 cup dill dip
4 large celery stalks, quartered crosswise
4 large radishes, quartered
2 mini cucumbers, sliced on bias
1 orange bell pepper, sliced
1 cup baby carrots
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup Weis Quality Roasted Salted Almonds

1. In medium bowl, mash avocado with back of fork; stir in lime juice, salt and black pepper. Transfer to small bowl. Makes about 3/4 cup.

2.To build board, divide crackers into 2 medium bowls; place hummus, red peppers, artichokes and dill dip in 4 separate small bowls. Arrange small bowls on large board; arrange remaining vegetables and almonds on board around bowls. Serve board with crackers.

Approximate nutritional values per serving:
307 Calories, 20g Fat, (3g Saturated), 10mg Cholesterol, 453mg Sodium,
29g Carbohydrates, 4g Fiber, 8g Sugars, 0g Added Sugars, 6g Protein