"Mommy, more carrots and some of that new special sauce please." These were the glorious words uttered out of the mouth of my 3-year old at dinner tonight. And all it took was a little homemade cucumber-ranch dressing from an old Martha Stewart Living magazine.
Lately I've been really into dips, recalling a Pampered Chef party I once went to where another mother quoted her daughter saying "no Mommy, I dip". Kids seem to have a fascination with brightly colored or milky white sauces and cute little dipping bowls.
So, here are my dip ideas...you can use whatever you like from crackers to carrots (or whatever you're trying to get your kids to eat) as the "dippers". I've included the dairy dips too in case your child can tolerate dairy...my daughter can have dairy and eggs, but tried some commercial ranch dressing when we painfully realized it had soy in it.
(1) Guacamole - there are recipes out there that are as simple as mashed avocados and lime juice to the full-fledged spicy version
(2) Hummus - a chickpea and garlic spread
(3) Roasted vegetable spread - eggplant or red pepper
(4) Pesto - any herb pureed with olive oil, cheese and nuts optional
(5) Salad dressings - we are partial to the carrot-ginger dressing in "The Whole Foods Allergy Cookbook" by Cybele Pascal, and also Martha Stewart vinaigrettes
(6) Cybele Pascal has an allergy-free recipe for "avocado mayonnaise" similar I think to guacamole
(7) Plain sesame tahini, mixed with a little water or rice milk to make it into a dip
The dairy ones:
(1) homemade ranch
(2) yogurt dips
(3) spinach dips
(4) cheese dips
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