- About
- Environmental Standards
- Getting Other Staff on Board
- Articles, Emails, and Handouts
- Unit 1: Fruits and Vegetables
- Unit 2: Get Moving
- Unit 3: Be Sugar Smart
- Unit 4: Go for Good Fat
- Unit 5: Go for Whole Grains
- Unit 6: Super Snacks
- Unit 7: Fruits and Veggies Mix it Up
- Unit 8: Tune Out TV
- Unit 9: Play Hard
- Unit 10: Hydration
- Unit 11: Finale
- Recipe Packet
- Complete Curriculum
Recipe - Cucumber Yogurt Dip
Adapted from: USDA SNAP-Ed Recipes
Level 1: No cooking required
Serving size: 1/2 cup dip
Servings per recipe: 24
Price per serving: 74¢
Preparation time: 20 minutes
Supplies:
- Sharp knife
- Grater
- Measuring cups and spoons
- Medium-sized bowl
- Refrigerator (optional)
Ingredients:
Dip:
- 2 32oz tubs of plain low-fat yogurt
- 4 large grated cucumbers
- 1 16oz tub of low-fat sour cream
- 4 Tbsp lemon juice
Dippers:
- 3 cups cherry tomatoes
- 3 cups broccoli florets
- 3 cups baby carrots
Adult preparation:
Grate cucumbers and cut broccoli into small bite-size pieces
Directions
- Mix yogurt, grated cucumber, sour cream, and lemon juice, in a serving bowl. Optional: Refrigerate for at least 15 minutes.
- Arrange tomatoes, broccoli, carrots and any other favorite vegetables on a colorful platter. Serve with cucumber dip.
Modification:
Try a variety of Dippers like celery, sliced peppers, or whole wheat pita wedges!