Kids in the Kitchen

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Vegetables and Dips


  • 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


  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.

← Back to recipes

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

Kelly and Jenny make Green Eggs & Ham

Hannah and Angelles make Pretty Parfaits

Jack makes Croque Monsieur

Marielle and Josh make a Fruit Pizza