My first grader is adorable. He also loves to eat. He sampled this dip on his way out the door and said in his finest French accent, “Mom! That dip is ooh là là!”
Fortunately, this dip was featured in his lunch box. (Fist pump for Mom.)
Later when my 3yo sampled the dip, she ran to a different adorable brother shouting, “Mom made this awesome dip.”
My kitchen creations aren’t always met with enthusiasm. So I’ll ride these compliments all day.
This dip is packed with protein and it is a cinch to make. It’s in my arsenal of quick snacks to make when millions of kids end up at our house in the afternoon.
I’ve made it with different kinds of seed and nut butters. But I started making it with almond butter and sunflower seed butter last year when we were in a classroom with a few peanut allergies. It turns out that I really love the taste of sun butter.
A sweet dip is the perfect way to help veggie-adverse kids try a few bites. To them the veggie is merely a vehicle for the sweet, creamy dip. It also helps to have a bit of novelty. You can buy carrots already chopped into crinkly coins. Ooooooor…. you can splurge like I did and buy a crinkle cutter for $2.99. This baby is worth every penny.
The trick to this recipe is finding the perfect ratio of yogurt to seed butter so that the dip sticks to the veggies – but isn’t too thick. I’ve found that 2 parts yogurt to 1 part seed butter is nearly perfect.
You can serve it with jicama sticks, snap peas, carrots, and celery. All are fabulous veggies that lend well to sweeter dips.
And now for my favorite image of the week:
This is my 3yo. She suffers because her mom makes her wait to dig into to the food until after it’s been photographed. I thought she expressed this annoyance perfectly. #TheStruggleisReal
I hope your crew loves this dip as much as we do!
This sweet, creamy dip pairs perfectly with sturdy veggies like snap peas, carrots, and celery.
- 1/3 Cup Sun Butter
- 2/3 Cup Vanilla Yogurt
- Measure ingredients into a small mixing bowl and stir until smooth and creamy. You can also use a food processor for a smoother texture.
- If you don't have vanilla yogurt you can use plain yogurt and add in a tablespoon of honey or maple syrup.
- Recipe doubles and triples well.
- Serve with carrots, celery, jicama, and snap peas.