The hardest part about making dips that are both flavorful and delicious is that they’re usually packed with mayonnaise and sour cream which are heavenly, but not very healthy — certainly not anywhere as nutritious as a rich avocado, which is a great substitute.
Avocados have the creamiest consistency for making a dip. They’re packed with the antioxidants beta-carotene and vitamins C and E. Even better is that you can add to this recipe virtually any fresh herb you can find. I have cilantro, dill and garlic chives growing like weeds in my garden, so that’s the combination that I used, but now that Kenya seems to want to eat this dip at every meal, next week it could be basil, parsley and tarragon.
No matter what vegetable you are serving, it will be a perfect match with this dip.

Avocado Herb Dip (Makes 1/2 Cup)

1 Avocado, peeled and pitted
2 Tbsp Mayonnaise or Vegannaise
2 Tbsp Plain Yogurt
2 Tbsp Herbs (I used cilantro, dill and garlic chives and a pinch of marjoram, but you could use tarragon, basil, parsley, or anything you enjoy)
1 1/2 Tsp Lemon Juice

1. Place all the ingredients in a food processor or blender and puree until smooth.
2. Serve.

As you may be able to tell from weelicious, I’m a huge fan of 
potatoes. They’re inexpensive and nutritious, and babies and toddlers, in 
my experience, love them.
When I was little, potato salad was one of 
my favorite foods. It’s really easy to make and even more delicious to eat. Potatoes are a great staple food because they’re packed with fiber, 
potassium, vitamins B6 and C. 
At our local farmers market, there is a stand that sells all kinds of 
different potatoes year-round. Blue, white rose, yukon gold, you name 
it, they have it. I thought it would be fun to make a salad with different color tubers. The eye appeal of food can be a big selling 
point for little ones and this colorful treat is a hit in my house.

Blue and White Potato Salad (6 Toddler Servings)

1 Blue Potato, cubed
1 White or Yellow Potato, cubed
1 Tbsp Yogurt
1 Tbsp Vegannaise or mayonnaise
1 Tsp Dill, chopped

1. Place the potatoes in a steamer pot over boiling water and cook for
3-4 minutes or until fork tender.
2. Mix the yogurt, vegannaise and dill in a bowl.
3. Once the potato had cooled, place them in a bowl and add the yogurt
sauce.
4. Serve.