Dip Decisions
Your kids come home from school starving for a snack. Being the good mom that you are, you assemble a platter of veggies and dip and tell them to dig in. They look at the plate of food and roll their eyes. Not because they’re eating veggies and dip, but because they’re eating veggies and dip again.
Can you blame them? I think I’ve probably made 600 platters of veggies and dip since my kids started school. That’s actually a conservative estimate, since my oldest has been in school for eight years now. Two veggie platters a week (it’s often more) times eight years is a lot of platters. How can they not be bored with it?
To jazz things up a little, I’ve started making veggie dips instead of serving them with dip. Think pureed avocado, carrots, red peppers, spinach, caramelized onions, kale, etc. and all blended together with yogurt or sour cream, a few seasonings and a spice or two. Served up with whole grain dippers, they’re a nice alternative to a plain old platter every once in a while.
Don’t worry—vegetables haven’t disappeared from the snack rotation completely. It’s just nice to have another way to serve them every once in a while.
Would your kids eat veggie dips? How do you keep vegetables from becoming boring at snack time?
Avocado Dip with Toasted Pitas
You’ll Need
- 1 ripe avocado
- ½ cup plain yogurt
- 2 Tbsp mayonnaise
- 2 Tbsp lime juice
- ½ tsp salt
- ¼ tsp chili powder
Prep and Cook
- Combine all ingredients in mixing bowl and stir to combine, mashing the avocado with the back of the spoon.
- Serve with toasted pita chips, crackers or bread sticks.
