Welcome to Family Friendly Friday! Today my two chefs are my twin daughters, Aubree and Brynn. This recipe is so simple, I didn’t even have to help them! Now was there a mess? Yes! But isn’t that part of the fun? My girls sure think it is. I am so thankful that my twins are not my picky eaters. They love veggies and always ask me for some “veggie dip”! So this is our recipe, we hope you enjoy it!
Add 2 tablespoons of sour cream or raw sour cream (See Recipe) to the bowl.
Add 1/4 tsp garlic salt, 1/4 tsp onion powder, and 1/4 tsp unrefined sea salt to the bowl.
Now add 1/8 tsp pepper, 1/8 tsp paprika, 1/8 tsp celery seeds, and 1/8 tsp dill weed. (How cute is Aubree writing her first initial in the salt, always learning!)
Now stir together until well blended.
Allow the dip to marinate for several hours or overnight. Place the dip in a serving dish and serve with some fresh vegetables.
Nutritional Information: Calories: 36.4 Carbohydrates: 1.1 g Protein: .7g Fat: 3.4 g
- 1 cup raw yogurt, See Recipe
- 2 tbsp raw or organic sour cream
- 1/4 tsp unrefined garlic salt
- 1/4 tsp unrefined sea salt
- 1/4 tsp onion powder
- 1/8 tsp paprika
- 1/8 tsp black pepper
- 1/8 tsp celery seeds
- 1/8 tsp dill weed
- Mix all of the ingredients together and serve cold with some fresh vegetables.
This post is featured on Seasonal Celebration Sunday, Monday Mania 4/2/12, Melt in Your Mouth Monday, Real Food 101, Meatless Monday, Mouth Watering Monday, Homestead Barn Hop, Slightly Indulgent Tuesday, Tuesday’s Tasty Tidbits, The Hearth & Soul Hop, Tempt My Tummy Tuesday, Tasty Tuesday Party, Tasty Tuesday, Traditional Tuesdays, Kids In The Kitchen, Real Food Wednesday, What’s Cooking Wednesday, Sustainable Ways, Whole Foods Wednesday, Healthy 2day, Simple Lives Thursday, Thriving on Thursdays, Creative Juice Thursday, Tastetastic Thursdays, Full Plate Thursday, Your Green Resource , It’s a keeper Thursday, The Mommy Club, Freaky Fridays, Fresh Bites Friday, Friday Food
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