Carrotty-ORANGE Veggie Dip by Jodie Fitz
Perfect for classroom parties
1 cup Price Chopper sour cream, nonfat
2 tablespoons 100% carrot juice
½ teaspoon onion powder
¼ teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
Orange bell peppers
Stir the nonfat sour cream, carrot juice, onion powder, salt, garlic powder and white pepper together. Serve with an assortment of cut vegetables. We served this dip with orange bell peppers and baby carrots to stick with the Halloween theme.
Little Hands: Little hands can’t help with cutting the bell peppers, but they can certainly help with measuring stirring and creating a fun pumpkin face on the dip by using other cut vegetables like sliced olives.
Carrot Juice: 100% carrot juice can typically be found in the produce aisle in the cooler with cut fruit and specialty juices.