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Nutrition Facts
Serving Size 87 g
(Approx. 24 Servings)
Amount Per Serving
Calories 40 Calories From Fat 10
% Daily Value*
Total Fat 1.5 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 50 mg 2%
Total Carbohydrate 6 g 2%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 2 g
Vitamin A 70% Iron 6%
Vitamin C 60% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Avocado Lime Veggie Dip

Prep Time
30 minutes
Cook Time
Total Time
30 minutes
24  People


Recipe makes 24 Servings

1 Lb asparagus, 1 inch cut off bottom and discarded
16 Oz H-E-B Carrots Whole Baby
16 Oz snow peas, strings removed
1 red bell pepper, cut into 1/2-inch strips
1 yellow bell pepper, cut into 1/2-inch strips
1/2 cup(s) H-E-B Fat Free Sour Cream
1 Tsp Central Market Organic Herbs De Provence
2 green onions, chopped
1 Large Hass avocado, peeled and sliced
1 lime, juiced
1 garlic
1/8 Tsp salt
1/8 Tsp pepper
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Arrange prepared vegetables on platter.
Cover with plastic wrap and refrigerate 30 minutes or until ready to serve.
Combine dipping sauce ingredients: sour cream, herbs de provence, green onions, avocado, juice of 1 lime, and a garlic clove in food processor or blender bowl. Process until smooth. Season to taste with salt and pepper.
Cover and refrigerate.
When ready to serve, place in bowl on platter and surround with fresh vegetables.



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