I make a lot of dips at Chez Foti. The kids love them, usually, and they strike me as one of the best and easiest ways to pump lots of raw veggies into little tums. They’ll happily munch away on pepper, carrot and cucumber sticks with a tasty dip but rarely touch them otherwise. Especially not in a form of salad. Oh no, not a salad. It’s funny now kids just don’t ‘do’ salad eh? I wonder at what age they’ll happily tuck into a plate of dressed leaves, 10?, 18?. Please do let me know what tricks you deploy, or at what age they’ll get salad?. I fear we’re a long way off from reaching that milestone.
So dips and sticks it is for a while. But dips are good anyway, and can be made from pretty wholesome ingredients. And they’re so conveniently quick, a couple of minutes of assembly followed by a further couple of whizzing and dolloping and hey presto a homemade dip in probably less time than you’ve take to select a supermarket ready-made one. Here’s a couple of my previously dippy posts: A Couple of Fishy Dippy Dip Dips and A Trio of Dips for Babies, Toddlers & Big People.
And this is a goodie of a dip, and could even be made from store cupboard ingreds. Simply peas (fresh or frozen) whizzed up with feta, lemon zest & juice, fresh mint and a little olive oil and black pepper. Very very tasty. And met with 50% approval from the kids. Jacques wolfed it down, and Francesca reluctantly tried after several minutes of complaining that she didn’t like ‘green sauce’ (meaning pesto which she has a weird and inexplicable fear of!) and ate some. Not too bad a result. And I’ll be happily polishing off the rest for my own dinner of dips and sticks later. Though possibly with wine.
Dips also give me an excuse to bring out my new and very gorgeous Oogaa divider bowls. Thanks so much to my friend Sam for sending them over, and indeed for designing such wonderful products in the first place!. Pretty fab I think you’ll agree. And my kids LOVE them, such fun and vibrant colours and designs.
Just a couple of challenges to enter. Firstly my very own co-hosted Four Seasons Food challenge, this month hosted by Anneli over at (award winning!) Delicieux with the theme of Outdoor Nibbles and Picnics. Would you believe this’ll be entry numero 48?. Not bad for our first month! And secondly to the lovely Karen of Lavender and Lovage’s Herbs on Saturday challenge. And finally for my first ever time to Anyonita Nibbles’ Tasty Tuesdays.
Minted Pea & Feta Dip
Great for: Finger Foods, Toddlers & Pre-schoolers, Bigger Kids, Grown Ups, Picnics, Lunches, Nibbles, Snacks
200g fresh or frozen peas
75g feta, crumbled
½ lemon, zest & juice
1 dessertspoon finely chopped fresh mint
black pepper, to taste
1. Steam or boil the peas for a couple of minutes. Drain and cool in cold water.
2. Place the cooled peas together with all the other ingredients in a bowl and whiz with a stick blender OR in a food processor.
Easy as that!. Hardly a recipe today I’m afraid, but busy, busy times.
You may also like: