For many people, eating vegetables is a chore. I once dated a guy who, when presented with a salad or crudité platter, would avoid it by childishly saying:
“My food eats that.”
Whether you’re a veggie hater or desperate to get your kids to eat more of them, there’s one way the veg will get eaten every time.
With a tasty dip.
Dips are great not only because you eat em with raw veggies thus getting most of their nutrients, but also because you can sneak even MORE vegetables into the dip itself.
Here’s How You Do It
Difficulty Level: Easy
Prep time: 20 Minutes
Yields 1 Cup of Dip
½ Cup of Frozen Chopped Spinach, Thawed and drained of excess liquid
½ Cup of Plain Greek Yogurt – I prefer the full fat variety because I find it gives a better texture, but use what you like
3 Tablespoons of Powdered Instant Cream of Vegetable Soup – People generally use onion soup mix, which is FINE, but cream of vegetable soup mix not only adds the benefit of dried veggies, but also gives the dip a delightful cheesiness
2 Tablespoons of Mayonnaise or Jarred Salad Dressing i.e. Miracle Whip
Salt and Pepper to Taste – Go easy on the salt, the soup mix has plenty
1 Clove of Garlic, minced or grated (Optional) – Gives the dip an extra zip, but if you’re worried about garlic breath, leave it out
IF YA WANNA GET FANCY
1 Thinly Sliced Green Onion and a Pinch of Paprika – For decoration
Measuring Cups and Spoons
1 Regular Spoon
1 Knife and Cutting Board
Mix all the ingredients together in a bowl.
Cover the bowl with plastic wrap and stick it in the fridge for 10 minutes to soften the dried veg.
Top with a little paprika and green onions for decoration if you wish and serve!
-Samantha R. Gold
Questions? Comments? Requests?
Bring it on!
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