Vegetables with Dilly Dip

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Yield
12 servings
Preparation Time
20 minutes
Cooking Time
Common Allergens
milk
Equipment List
Measuring cups and spoons
Small bowl
Cutting board
Vegetable peeler
Cutting knife
Blender (optional)
Ingredients
2 whole
Green onions
2 cups (500 mL)
Cottage cheese
1 cup (250 mL)
Plain yogurt
1/2 tsp. (2 mL)
Dried dill weed
1/2 tsp. (2 mL)
Lemon juice
Pinch
Salt
Pinch
Pepper
6 Cups (1.5 L)
Various vegetables (English cucumber, broccoli, small mushrooms, red or green pepper, carrots, snap peas)
Instructions
  1. Finely chop green onion.
  2. Mix together green onion, cottage cheese, yogurt, lemon juice and spices in a bowl. If you wish, this can be pureed in a blender until smooth. Portion 1-2 tbsp. (15-30 mL) for each student.
  3. Wash the vegetables.
  4. Cut the carrots and red pepper into strips.
  5. Cut the broccoli into florets.
  6. Slice the cucumber. The mushrooms can be left whole.
  7. Organize vegetables on plates.

Recipe adapted from Kids in the Kitchen and Collective Kitchen Cookbook

Note: Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food