| | Directions | | 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. |
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| Ingredients | | - |  | 1 head celery |
| - | | 1/2 pound cherry or Brian tomatoes |
| - | | 1 head broccoli |
| - | | 4 carrots |
| - | | 1 package sweet potato chips |
| - | | 2 jars Appalachian Naturals salsa veracruz |
| - | | 1 jar Appalachian Naturals chipotle bleu cheese dip |
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