Tiny loves to find a quick little bite ready and waiting for her when she gets home from school. Dinnertime may be far away, but it is fun and easy to dunk veggies and crispy toasts in something delicious for an afternoon snack. The chefs over at Tiny’s Kitchen have been experimenting with different healthy dip recipes this week and they came up with a few that require just a handful of ingredients. Here are some of their favorites for you to try with your family!
Plain Greek yogurt is a simple, high-protein base for so many sweet and savory dips. Add a spoonful of store-bought apple butter or pumpkin butter and dunk sliced pears and ginger snaps for a sweet fall treat.
Yogurt is also the base for Tiny’s beet tzatziki… or combine one cup of yogurt with two tablespoons of pesto, a little salt and some pepper. These savory variations are fantastic accompaniments to roasted potatoes, kabobs, and crunchy vegetables.
This simple baba ganoush recipe is a delicious, vegan way to introduce eggplant to curious little mouths. It is great with veggies, whole-wheat pita, or even falafel. If you like sweet and sour flavors, try adding just a little drizzle of pomegranate molasses on top.
Tiny’s zesty, Thai-style peanut sauce is delicious with cucumber spears for a quick snack, or save it for dinner and dip grilled chicken tenders, beef, or shrimp.
Peanut Sauce Ingredients:1 13-oz can of unsweetened coconut milk
3/4 cup of unsweetened, all natural chunky peanut butter
2 tablespoons canned or frozen Massaman curry paste (not curry powder; Thai curry pastes are inexpensive and available at many Asian grocery stores or online - use what you need and store the rest in the freezer)
2 tablespoons fish sauce
2 tablespoons low sodium soy sauce
1/3 cup light brown sugar
¾ cup hot water
1 tablespoon fresh or bottled lime juice
2 teaspoons sambal or other Thai chili paste (optional)
Combine the coconut milk, peanut butter, curry paste, fish and soy sauces, and the brown sugar in a small pan. Heat everything over low heat, stirring gently to melt the coconut milk and peanut butter. When everything is warm and runny, whisk in the hot water, and then simmer over low heat for five minutes. Keep stirring, so that the bottom doesn’t burn!
Remove the pan from the heat and stir in about half of the lime juice and chili paste if using. Taste it! If you want it a little bit tangier or spicier, go ahead and add the rest of the juice and chili.
This sauce keeps well in the fridge for a few days, but it might thicken up a lot. If you want to loosen it up again, pop it in the microwave for ten seconds at a time, stirring frequently, until you are happy with the consistency. 6-8 servings.
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