Carroty Veggie Dip


Veggie Dip

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

Baby carrots

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.

 

Comments

    • Jodie Fitz says

      Hi there – I will pop over for a visit shortly :) – thanks for stopping by! Hope you have a great afternoon….

      ~ Jodie

    • Jodie Fitz says

      I’ve used carrot juice for a lot of things…and the great part of it in this recipe is the fact that it acts as a natural food coloring. Hope you enjoy! Have a great day,

      Jodie…:)

    • Jodie Fitz says

      HI there – I most certainly will pop over and say hell-o & a crew of six = WOW! Yes, I can imagine that you are constantly looking to switch up snacks. I hope they enjoy it!

      Thanks for stopping by! Have a great day,

      Jodie :)

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