Recipe courtesy of Melissa d'Arabian

Portable Veggie Kabobs with Tangy Veggie Dip

Name: Portable Veggie Kabobs with Tangy Veggie Dip
Prep time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: Serves 4-6
Ingredients: 1 cucumber, peeled, seeded and cut into thick slices; 2 large carrots, cut into thick coins; 1 cup small broccoli florets; 8 cherry tomatoes; 4 wooden or metal skewers; 1 package Hidden Valley® Dips Mix; 8 ounces low fat cream cheese, softened; 8 ounces low fat plain yogurt

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Level: Easy
Total: 5 min

Prep: 5 min

Yield: Serves 4-6

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Ingredients

1 cucumber, peeled, seeded and cut into thick slices

2 large carrots, cut into thick coins

1 cup small broccoli florets

8 cherry tomatoes

4 wooden or metal skewers

Tangy Veggie Dip:

1 package Hidden Valley® Dips Mix

8 ounces low fat cream cheese, softened

8 ounces low fat plain yogurt

Directions

Gently thread the vegetables on the skewer, placing two or three pieces of each veggie on each skewer to make a pretty rainbow of colors. For Tangy Veggie Dip: In a medium bowl, use a fork to mix cream cheese and yogurt together until smooth. Stir in Dips mix. Chill, and then serve with veggies for dipping.

Cook’s Note

Kids love having their "own" veggie kabob. Having a rainbow of colors on the skewer will increase the chances the kids will eat a nice variety of vegetables. You can add cheese cubes if you want protein on the kabob.