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Big Dipper Snack Trays

Big Dipper Snack Trays 3.000

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Nourish Aug 12, 2021

Nourish columnist Ellie Krieger often calls the yogurt ranch dip in this recipe “magic dip” because it makes everything magically delicious, and it’s healthful, too. The hands-on act of dipping is especially alluring to kids — you might be amazed at how many vegetables they eat when made dunk-able! Krieger likes to put a big dollop of the dip into a jumbo ice cube tray (or you could just use a plate) and let the kids choose from whatever is in the cupboard or refrigerator to fill the rest of the wells, encouraging (but not pressuring) a variety of colors and textures, and a mix of different food groups (vegetables, proteins, grains).

Total time: 20 mins

NOTE: Because the vegetables vary, the nutritional analysis is only for the dip.

Storage Notes: The dip can be refrigerated in an airtight container for up to 1 week. The vegetable trays can be composed, tightly wrapped and refrigerated for up to 2 days.


Servings:
3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3 servings

Ingredients
  • For the yogurt ranch dip
  • 1/2 cup Greek yogurt, low-fat or whole
  • 2 tablespoons mayonnaise
  • 1 teaspoon dried parsley, optional
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt or table salt
  • 1/8 teaspoon freshly ground black pepper (optional)
  • For serving (any combination of these)
  • Vegetables, such as sliced bell peppers, grape tomatoes, sugar snap peas, carrot sticks, celery sticks, cucumber slices, leaves of Little Gem lettuce
  • Proteins, such as chickpeas, shelled edamame or other beans, pecan halves or other nuts, turkey, ham or roast beef slices, rolled up, diced cooked chicken
  • Grains/crunchy elements, such as whole-wheat crackers, pita chips, vegetable crisps, pretzel sticks, cooked penne or other tubular pasta

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Directions

Make the yogurt ranch dip: In a medium bowl, stir together the yogurt, mayonnaise, parsley, onion and garlic powders, salt and pepper until well combined. You should get a generous 1/2 cup.

To serve, place about 3 tablespoons of the dip into one well of an over-size-cube ice cube tray. Place an array of vegetables, proteins and grain items into the remaining wells to use for dipping. If you do not have the ice cube trays, place the dip in a small bowl and arrange the vegetables around it.

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Recipe Source

From cookbook author and registered nutritionist Ellie Krieger.

Tested by Ann Maloney.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (scant 3 tablespoons of the dip): 77


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 1g 5%

Cholesterol: 11mg 4%

Sodium: 228mg 10%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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