Kids in the Kitchen

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Vegetables and Dips

Ingredients

  • Select an assortment of vegetables such as cucumbers, zucchini, broccoli, carrots, celery, radishes, red and green peppers, cauliflower, green beans, etc.
  • Bottle of low-fat Ranch dressing.
  • ½ cup low-fat cottage cheese
  • ½ cup plain non-fat yogurt
  • 2 chopped green onions
  • 1 teaspoon fresh dill

Materials Needed

  • Measuring cups
  • Small mixing bowl
  • Cutting board
  • Large sharp knife
  • Small sharp knife
  • Platter for the vegetables
  • 2 bowls for the dips
  • Spoons
  • Clean dish towel

Directions

  1. Wash and pat dry the vegetables.
  2. Cut vegetables as needed into “finger food” sizes and arrange on the platter.
  3. Mix the cottage cheese, non-fat yogurt, green onions and fresh dill and stir until smooth. (It will be a bit lumpy.)
  4. Spoon the dill dip into a dipping bowl.
  5. Pour the bottled Ranch dressing into one of the dipping bowls.


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Aug 26, 2011 - Taping of Kids in the Kitchen Interstitials

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