Trio Of Dips

• 7 oz flatbread
• None None Olive oil, for brushing
• None None FOR THE AVOCADO-CORN SALSA
• 10 1/2 oz canned sweet corn
• 1 None avocado, peeled, pit removed, chopped
• 2 None tomatoes, chopped
• 1 None small red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp chopped fresh cilantro
• 1 None lime, juiced
• None None FOR THE PUMPKIN DIP
• 1 lb pumpkin, cubed
• 1/2 cup cream cheese, at room temperature
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 2 tsp ground cumin
• None None FOR THE TZATZIKI
• 1 cup Greek yogurt
• 1 None cucumber, deseeded, finely chopped
• 2 tbsp chopped fresh cilantro stems
• 2 tbsp chopped fresh mint
• 1 None lemon, finely grated zest and juice

1. Preheat oven to 350u0b0F. Arrange bread on baking sheets and brush with oil. Bake for 5 mins, allow to cool and break into pieces. Set aside. Leave oven on at same temperature.
2. To make salsa, combine all ingredients in a bowl. Season to taste.
3. To make pumpkin dip, bake pumpkin for 25-30 mins. Allow to cool. Place in a food processor with remaining ingredients. Process until smooth. Season to taste.
4. To make tzatziki, in a bowl, combine all ingredients. Season to taste.
5. Arrange dips in bowls on a platter. Serve with baked bread.

flatbread, olive oil, avocadocorn salsa, sweet corn, avocado, tomatoes, red onion, olive oil, fresh cilantro, lime, pumpkin dip, pumpkin, cream cheese, sour cream, heavy cream, ground cumin, greek yogurt, cucumber, cilantro stems, fresh mint, lemon

Taken from recipes-plus.com/api/v2.0/recipes/26094 (may not work)