Creamy dips & veggie sticks

Dips are a fun way to get your children to eat lots of fresh vegetables

Published 01 Apr 2008
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* 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?

  1. Wash all the vegetables. Slice the celery, cucumber and peppers into thin strips.
  2. To make each dip, simply mix the ingredients together.
  3. Store the three dips and the vegetables in separate airtight containers and keep them in the fridge until needed.

 

Dips with veg sticks

 
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Words: Amanda Grant. Photography: Myles New. Styling: Nicole Herft

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