Creamy dips & veggie sticks
Dips are a fun way to get your children to eat lots of fresh vegetables
Published 08 September 2009
* Serves 4
What do I need?
- Selection of fresh vegetables – try celery, cucumber, orange and red peppers, baby carrots and sweet radishes
For the garlic and herb dip:
- 5 heaped tbsp thick live natural yogurt
- 2 tbsp soft herb and garlic cream cheese (eg. Boursin)
For the sweet chilli dip:
- 3 tbsp sweet chilli sauce
- 4 tbsp thick live natural yogurt
- 2 tbsp cream cheese
For the mint and cucumber dip:
- large handful of fresh mint, finely chopped
- ¼ cucumber, diced
- 5 tbsp thick live natural yogurt
How do I make them?
- Wash all the vegetables. Slice the celery, cucumber and peppers into thin strips.
- To make each dip, simply mix the ingredients together.
- Store the three dips and the vegetables in separate airtight containers and keep them in the fridge until needed.
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Amanda Grant
Amanda is a food writer, baby and toddler expert and mum of three
Words: Amanda Grant. Photography: Myles New. Styling: Nicole Herft
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