One of the easiest things you can make with your kids is some sort of dip. If you have a garden take your child out to cut some herbs and the veggies they would like to put in. If you can’t pick your own veggies head to your local farmers market pick some of your favorites. This also would be a great way to teach your children the names of fruits and vegetables and meet the local farmers bringing in the produce.
Once you’ve gathered all your ingredients from the garden and fridge you are ready to go. Most dips call for sour cream. I like to switch out that ingredient with organic greek yogurt. It’s lower in fat, calories, saturated fat, cholesterol and sodium. Not to mention is full of probiotics which is great for your digestive system. Whenever I purchase yogurt, even for myself I always purchase full fat dairy. For me, it’s not about the fat content, it’s about all the nutrients we will be receiving when eating organic full fat dairy.
2 TB grated carrots
2 TB cut broccoli
2 TB grated zucchini (water squeezed out)
1 TB grated onion
1 small clove of garlic minced
2 TB of cut mixed herbs of your choice
When working in the kitchen with kids the best thing for children to cut with is child scissors, it’s safer and just as fun. Your child can wash and pat dry all the veggies and with your help they can start with the carrot and peel and grate it, then move on to the other veggies and herbs. Once everything is grated and cut place in a large bowl and add the cream cheese and yogurt.
With a small spatula mix all ingredients together and place in a covered container and place into the fridge until you are ready to use. This dip is perfect for an afternoon snack or when entertaining with friends.