Imagine kids loving broccoli!
Must be the purple colour of this dip. It’s vibrant, but don’t be fooled – it’s all natural!
I worked with the kids at the market on Sunday making this dip.
We cut the tops off of mini pumpkins and hollowed them out. They make a great container for the dip and would look really nice on your Thanksgiving table.
1 cup plain yogurt
1 beet, cooked and grated
1 tbsp homemade grape jelly (store bought is ok too, but buy one sweetened with juice, not sugar)
2 tbsp homemade or unsweetened applesauce
broccoli, raw or lightly steamed cut into large florets
In a bowl, combine the yogurt, beets, applesauce and jelly.
Transfer to your hollowed out mini pumpkin.
Serve with the broccoli florets.
By adding some cow, almond or rice milk to the yogurt, beets, jelly and applesauce, you can also make a delicious smoothie.
Just add all the ingredients to your blender and process until smooth.
Kids will be so intrigued by the colour, they won’t even know it has veggies in it!