Carrot Dippers with a Cheese and Chive Dip

Raw, crunchy carrots are great to dip. Try this as a snack.

Ingredients

4 carrots
2 x 125g pots low-fat natural yoghurt
50g reduced-fat cheese
Handful of fresh chives

Equipment

Weighing scales
Colander
Sharp knife
Chopping board
Vegetable peeler
Bowl
Grater
Spoon
Scissors
Clean tea towel

Instructions

1. Wash the carrots and chives. Pat them dry with a clean tea towel.
2. Top and tail the carrots, then peel them.
3. Carefully slice the carrots lengthways into halves and then quarters. Cut into long strips.
4. Next make the dip. Scoop the natural yoghurt into a bowl.
5. Grate the cheese and add to the yoghurt.
6. Chop the chives finely with the scissors and add to the yoghurt and cheese. Stir well.

Skills used include:
Weighing, peeling, chopping, grating and mixing/combining.

Something to try next time

Make different dips. Try mixing reduced-fat cream cheese and natural yoghurt with some finely chopped onion.
Try using celery and cucumber in summer or cauliflower and broccoli in winter.