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.

After coming home from the farmer’s market Sunday morning, exhausted from a long weekend, I had to cook something quick and nutritious for Kenya’s dinner. Believe it or not, my husband came up with this combination. The man loves a lemon (especially if it’s a Meyer lemon which is a little sweeter) and since he’s my best tester and loves to influence Kenya’s palate, I give him props for coming up with this delicious recipe.
It took me minutes to prepare and it makes several meals to serve and a few more to freeze. This dish represents all the delicious flavors that we found at the Sunday market.

Lemon Chicken and Vegetables (10 Baby/Toddler Servings)

1 Chicken Breast
1 Cup Broccoli Florets
1/2 Cup Yellow Squash, chopped
1Tsp Lemon Juice
1Tsp Vegit

1. Cook the chicken breast in a steamer pot over boiling water for 4
minutes.
2. Add the broccoli and yellow squash and steam 4 more minutes or until
chicken is cooked through and vegetables are fork tender.
3. Place all the ingredients in a food processor and pulse.*
4. Cool and serve.

*It’s nice to keep this dish a little chunky if you’re serving it to a
little one with a few teeth.