We want to let you in on a little secret: Despite what the lunch menu at your kid's school says, it is possible for kids to eat vegetables without ranch dip.
Don't get us wrong—ranch can be mighty delicious. However, store-bought varieties are often packed with salt and chemicals and lacking in nutrition. Sometimes it even cancels out the fact that you're serving vegetables in the first place.
So why not venture off the familiar ranch and try a healthier dip with—dare we say—more flavor.
Tzatziki Dip
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This creamy dip might look like ranch from a distance, but because it is made with Greek yogurt, cucumber and dill, it has a flavorful protein punch. Pair it with any cut vegetable of your choosing—even those baby carrots.
-1 cup whole milk Greek yogurt
-1 English cucumber, seeded, finely grated and drained
-2 cloves garlic, finely minced
-1 teaspoon lemon zest
-1 tablespoon fresh lemon juice
-2 tablespoons chopped fresh dill
-Kosher salt and freshly cracked black pepper
In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper to your liking and chill.
Next Level Salsa Dip
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While salsa is normally paired with a crispy corn chip, the Mexican restaurant classic makes a healthy dip for vegetables, too. Take your store-bought variety up a notch while adding to its nutritional profile. Pair it with thick-cut roasted sweet potatoes or bell peppers cut into scoops.
1 jar mild organic salsa
1 can black beans, rinsed and drained
1 avocado, diced
2 tablespoons lime juice
1/4 cup chopped cilantro
Gently toss all ingredients together. Season with salt and pepper, if desired, and chill.
Spinach and Herb Hummus
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Store-bought hummus is great on its own, but you can make it even better by blending up a handful of spinach and a couple sprigs of parsley with a roasted garlic or plain variety. Serve it with sugar-snap peas and grape tomatoes for something familiar, but still different.
Asian Dip
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If you're going to give your kids something other than ranch, you might as well really give them something different. This dip is full of Asian flavor and pairs well with baby corn, red bell peppers, snow peas and chips made from the mild-flavored Daikon radish.
1 cup whole fat Greek yogurt
2 teaspoons low sodium soy sauce
1 teaspoon wasabi
3/4 teaspoon ginger
1 teaspoon honey
1 green onion, chopped for garnish
Mix Greek yogurt, soy sauce, wasabi, ginger and honey together. Spoon into a serving bowl and garnish with the green onion.
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