Cut Vegetables with Semi-Homemade Ranch Dressing
“How do you get your kids to eat so many vegetables?” I get asked this question a lot. First of all, my kids don’t eat an inordinate amount of vegetables. A couple of my kids are fairly “picky” and don’t eat every vegetable I serve them. With that being said, the best way to get my kids to eat fresh vegetables is to serve dip with them. It’s not earth-shattering–I know. But this totally works. My kids will sit down to a platter of cut vegetables and devour the whole thing if there’s a good dip to go with it. I used to just use bottled Ranch dressing, but when I watched my friend whip up this batch of dressing from scratch and tasted the difference, we haven’t ever returned to the bottled kind. Yet again, making it from scratch wins out every time. Here’s the recipe:
Cut Vegetables with Semi-Homemade Ranch Dressing
Ingredients
Cut Vegetables
- 1 large Jicama peeled and sliced
- 1 large Cucumber peeled and sliced
- 1 large Red Bell Pepper Sliced
- 8 oz Cherry Tomatoes
- 2 Cups Sugar Snap Peas
- 3 medium Carrots Peeled and Julienne Cut
- 2 stalks Celery Cut
Semi-Homemade Ranch Dressing
- 1 Cup Plain Greek Yogurt or Plain Milk Kefir
- 1 Cup Real Mayonnaise Original
- 1 packet Dry Hidden Valley Ranch Mix 3 Tablespoons
Instructions
- Chop all vegetables and arrange on a serving platter.
- In a Mason jar with a tight fitting lid, pour yogurt or kefir followed by the dry Ranch dressing and mayonnaise. Secure the lid and shake until well-mixed. Make sure you add the ingredients in this order, or the dressing will stick to the bottom of the jar or the bottom of the lid when you shake it.
- Chill dressing or serve immediately. Dressing can be stored in the fridge for up to 2 weeks.
Hidden Valley Ranch Homestyle Seasoning and Salad Dressing Mix
