Dip: Sauerkraut, artichoke pesto

After a wknd prep of many meals for T’s wks away, I found a smidge of  Stonemill’s artichoke, jalapeño & parmesan in the fridge.

To bulk it up I added some:

Sauerkraut

Bold-n-Gold Moosetard: Alaskan Mustard

Avocado Mayo Oil from Chosen Foods

Basil Pesto

First I tried it with

wheat thins,

then corn chips

then melted on toast in the toaster oven.

I liked all the versions.

This is one of those no dishes, easy recipes.

Add all the ingredients in one place, mix it up and voila!

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