Cooking with Kids Dips and Spreads

Yogurt-Peanut Butter Dip with Apple Wedges

Mix equal parts of vanilla yogurt with a creamy peanut butter. I use the all natural versions of both. Cut assorted apples into wedges using an apple corer/slicer thing. This whole thing, 5 and up can do all on their own. Ask them to put the mixture on a plate with the apples and serve as a snack.

Hummus

• 1 15 oz can of chickpeas, drained and rinsed
• ½ cup olive oil
• 1 clove of garlic

In a blender or food processor puree all the ingredients until smooth. Add more olive oil to get a really smooth consistency. Season with salt and pepper to taste.

Dill Dip

• ¼ cup sour cream
• ¼ cup mayonnaise
• ¼ cup plain yogurt
• ¼ cup fresh dill, finely chopped

Mix all together and serve with fresh vegetables cut into bite sized pieces.

Nut Butter

Note/Suggestions:  Here you can use any nut you like, sunflower seed or soy nuts. Get the roasted, or roast them yourself in the oven for added flavor. To roast nuts, spread them evenly out onto a cookie sheet and pop into a preheated oven of 350 degrees. Bake until aromatic, about 15 minutes. Let cool before processing.

• 1 ½ cups nuts
• ¼ - ½ cup vegetable oil (canola or safflower)
• 2 teaspoon salt (more to taste if needed)
• Honey to taste

In a food processor or blender puree the nuts and salt. Add oil slowly until a soft smooth paste is develops. Season with salt and honey to taste, depending on the nuts.