We’ve been getting some beautiful rainbow carrots in our CSA box lately (ours are purple, yellow, orange and some are a bit chartreuse). So the kids and I have been enjoying julienned carrots dipped in yogurt a lot.
We decided to make an extra special dip last week from our fun book, The Outrageously Big Activity, Play and Project Book.
The recipe says the kids can do it all by themselves. But we found it much easier to have a parent help hold an immersion blender to blend up the cream cheese and milk in the first step.
Having a kid smash it together with a wooden spoon is probably an effective activity if you’re wanting your kids to focus on something, but we wanted our dip NOW!
So, we stick-blended it instead of smashing. What you do in your house is, of course, your choice. I’ll try to keep myself from staring over your shoulder with a stick blender. 🙂
The kids had a ton of fun mixing up the dip and they absolutely devoured the dip and carrots once it was all ready. I definitely recommend this dip for a snack or even a pre-meal distraction technique while you’re fixing dinner.
It’s a great way to keep the kids snacking on something healthy if you can’t handle them “helping” with dinner. I don’t know about you, but some days I have the patience for it and others I don’t.
Rainbow Carrots and Cream Cheese Dip
1 bunch rainbow carrots
8 ounces cream cheese (full fat)
1/4 cup milk
1/2 teaspoon minced garlic
1 green onion, chopped (or chives)
Julienne all but one carrot, shred the remaining carrot.
Mix all but carrots and a bit of the green onion.
Top with shredded carrot and remaining green onion.
Serve with julienned carrots.
Cream Cheese Dip
We decided to make a special cream cheese dip last week to go with our carrots from our fun book, The Outrageously Big Activity, Play and Project Book.
- 1 bunch rainbow carrots
- 8 ounces cream cheese (full fat)
- 1/4 cup milk
- 1/2 teaspoon minced garlic
- 1 green onion, chopped (or chives)
- Julienne all but one carrot, shred the remaining carrot.
- Mix all but carrots and a bit of the green onion.
- Top with shredded carrot and remaining green onion.
- Serve with julienned carrots.