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Cool as a Cucumber Dip

 







   Serving Size:
1/3 cup dip and 1/2 cup carrots provides 0.5 oz meat/meat alternate and 1/2 cup vegetables for a 3-5 year old at snack.

 

   Yield:
2 cups dip

 


 

Ingredients:

1 1/2 Tbsp olive oil
1/2 tsp minced garlic
1/8 tsp salt
1/8 tsp ground black pepper
1 1/2 cups plain yogurt (less than 3.83 gm sugar per oz)
3/4 cups peeled, seeded and chopped cucumber
1/8 tsp dried dill
3 cups baby or stick carrot(s)

Directions:
1. In a bowl, stir together olive oil, garlic, salt, pepper and yogurt.
2. Add the cucumber and dill and stir well.
3. If possible, chill for at least one hour before serving.

 


 

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Credit:  
Twist & Sprout Cookbook