Veggies with dilly dip - KATV - Breaking News, Weather and Razorback Sports

Veggies with dilly dip

  • RecipesMore>>

  • Almond Horse Shoe Cookies

    Almond Horse Shoe Cookies

    Saturday, April 12 2014 11:44 AM EDT2014-04-12 15:44:41 GMT
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
  • Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Friday, March 28 2014 1:53 PM EDT2014-03-28 17:53:40 GMT
    1 lb. Grated sharp cheddar cheese 3/4 cup Roasted red bell peppers—roughly chopped or pulsed in a food processor. Be sure to let them rest to remove excess liquid. 2 Tsp. Onion powder 2 Tsp. GarlicMore >>
    Zach Pullam of Capital Bar and Grill makes pimiento cheeseMore >>
  • Corn Beef Recipe

    Corn Beef Recipe

    Thursday, March 20 2014 9:15 AM EDT2014-03-20 13:15:35 GMT
    Happy St. Patricks Day!! Tried out my step-mom's Homemade corn beef and cabbage recipe today! Little different that the traditional recipe but it's excellent! Corned Beef and Cabbage: Part 1- 1More >>
    Happy St. Patricks Day!! Tried out my step-mom's Homemade corn beef and cabbage recipe today! Little different that the traditional recipe but it's excellent! Corned Beef and Cabbage: Part 1- 1More >>

If you want kids to learn to enjoy vegetables, show them! Teach children how to prepare veggies (i.e., washing, peeling, cutting) and then serve them up with this fantastic dip to give added flavor and nutrients! Makes 1 cup of dip.

Prep Time: 20 minutes
 
Ingredients:  

  • Assorted vegetables (carrots, celery, cauliflower, cucumbers, green peppers, radishes, etc.)
  • Ice cubes
  • Cold water in a large bowl
  • 1 cup low fat cottage cheese
  • 4 ounces of reduced fat cream cheese
  • 2 TBSP reduced fat milk
  • 1 tsp. dried dill
  • 1 tsp. minced dried onion

Instructions:  

1: CHILD:  At the grocery store or in the refrigerator, select the veggies that you want to use. Wash well over cool water in sink.
 
2: PARENT:  With child observing, peel and cut the vegetables. Place bowl of ice cubes and cold water on the counter.
 
3: CHILD:  Place prepped veggies in the bowl to help retain crispness.
 
4: CHILD:  Measure cottage cheese, cream cheese, milk, dill and onion. Place all ingredients in blender.
 
5: PARENT:  Cover the blender and blend until smooth.
 
6: CHILD:  Uncover the blender and use rubber spatula to scrape dip into serving bowl. (NOTE: If using a food processor, parent should remove blade before child removes dip.)
 
7: PARENT:  Drain vegetables in colander.
 
8: CHILD/ PARENT:  Arrange drained vegetable on a platter. Serve with dip. 
 
Nutritional analysis per serving:  
72 calories
5 g protein
5 g fat
2 g carbohydrate
34 mg calcium
1 g fiber

(Courtesy of the National Dairy Council®. Source: Better Homes & Gardens Step by Step Kid's Cookbook)

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.