Whether for an upcoming pool party, a summer BBQ, or any excuse at all, dive into summer with this easy dip for fresh veggies. The recipe (from our latest High Five magazine) was a great lesson on different herbs and spices for my little sous-chef!
Ahead of time, I chopped 2 tablespoons flat-leaf parsley. Travis was so excited to test the way it smelled and tasted!
Have your child add the parsley to a large bowl. Add 1/2 cup non-dairy sour cream and 3 tablespoons vegan mayonnaise (we like Earth Balance organic), whisking until smooth.
Travis was a very proud whisker.
Now have your child add 1 teaspoon dried chives, 1/4 teaspoon dried dill, 1/8 teaspoon salt, a dash of black pepper, and a dash of garlic powder. We loved smelling and talking about all the different spices as we worked!
Refrigerate for about 1 hour, then serve with cut veggies – Travis polished off a plate of cucumber sticks, carrot sticks (I steam them first), and cherry tomatoes.