Dressings and Dips

Cucumber Yogurt Dip

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Cucumber Yogurt Dip

Serving Size: 2 Tablespoons

Ingredients

50 Servings
11 large cucumbers, washed well
3 cups non-fat sour cream
8 cups plain low-fat yogurt (2 quarts)
5 1/2 tablespoons lemon juice
5 1/2 tablespoons chopped fresh dill
5 cloves garlic, chopped
5 1/2 cups cherry tomatoes, washed well
5 1/2 cups broccoli florets, washed before cutting
5 1/2 cups small carrot sticks, washed before cutting
100 Servings
22 large cucumbers, washed well
6 cups non-fat sour cream (1 1/2 quarts)
16 cups plain low-fat yogurt (1 gallon)
1/2 cup plus 3 tablespoons lemon juice
1/2 cup plus 3 tablespoons chopped fresh dill
11 cloves garlic, chopped
11 cups cherry tomatoes, washed well
11 cups broccoli florets, washed before cutting
11 cups small carrot sticks, washed before cutting

Directions

  1. Peel, seed and grate half the cucumbers. Slice other cucumbers and set aside.
  2. Mix grated cucumber, yogurt, sour cream, lemon juice, dill and garlic in a large serving bowl. Chill for 2 hours.
  3. Arrange tomatoes, cucumbers, broccoli and carrots on a colorful platter and serve with dip.
  4. Hold at 41 degrees F or lower.

Notes

Adapted from a recipe from www.choosemyplate.gov and SNAP-Ed Connection

https://www.kidchenexpedition.com/cucumber-yogurt-dip/

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Lower Fat Ranch Dressing

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Low Fat Ranch Dressing

Serving Size: 2 Tablespoons

Ingredients

50 Servings
1 quart (4 cups) low-fat cultured buttermilk
2 cups (16 ounces) low-fat, no-cholesterol mayonnaise
2 cups (16 ounces) light sour cream
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons chopped fresh chives
2 tablespoons fresh dill weed from sprigs
2 tablespoons chopped fresh parsley
1 tablespoon salt or to taste
3/4 tablespoon black pepper
100 Servings
2 quarts low-fat cultured buttermilk
1 quart low-fat, no-cholesterol mayonnaise
4 cups (2 pounds) light sour cream
2 tablespoons garlic powder
2 tablespoons onion powder
1/4 cup chopped fresh chives
1/4 cup fresh dill weed from sprigs
1/4 cup chopped fresh parsley
2 tablespoons salt or to taste
1 1/2 tablespoons black pepper

Directions

  1. Whisk together the buttermilk, mayonnaise and sour cream in a bowl.
  2. Stir in the garlic powder, onion powder, chives, dill, parsley, salt and pepper.
  3. Cover and refrigerate at least 30 minutes before serving.
  4. Use dressing within three days.
  5. Hold at 41 degrees F or lower.

Notes

Submitted by Jeff Denton, Director of Child Nutrition at Ponca City Public Schools, Ponca City, OK.

https://www.kidchenexpedition.com/low-fat-ranch-dressing/

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Sesame Vinaigrette

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Sesame Vinaigrette

Serving Size: 2 Teaspoons

Ingredients

50 Servings
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1/2 cup plus 1 tablespoon apple cider vinegar
1 1/2 cups vegetable oil
100 Servings
1/4 cup sesame oil
1/4 cup soy sauce
1/4 cup Dijon mustard
1 1/8 cups apple cider vinegar
3 cups vegetable oil

Directions

  1. Combine sesame oil, soy sauce, Dijon mustard, apple cider vinegar and vegetable oil and drizzle over salad.
  2. Refrigerate leftover vinaigrette and use within 4 days.
  3. Hold at 41 degrees F or lower.

Notes

Submitted by Yeon-Ho Shin, Graduate Assistant, University Dining Services and PhD student in Hospitality Administration, and Terry Baker, Director, University Dining Services, Oklahoma State University, Stillwater, OK.

https://www.kidchenexpedition.com/sesame-vinaigrette/

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Lemon Vinaigrette

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Lemon Vinaigrette

Serving Size: 1 Teaspoon

Ingredients

50 Servings
1/4 cup fresh-squeezed lemon juice
2 tablespoons maple syrup
Salt and pepper, to taste
1/4 cup olive oil
1/2 cup canola oil
100 Servings
1/2 cup fresh-squeezed lemon juice
1/4 cup maple syrup
Salt and pepper, to taste
1/2 cup olive oil
1 cup canola oil

Directions

  1. Place lemon juice, maple syrup, salt and pepper in mixing bowl. Slowly whisk in olive and canola oils to emulsify.
  2. Toss with fresh greens for salad. Refrigerate leftover vinaigrette and use within 4 days.
  3. Hold at 41 degrees F or lower.

Notes

Provided by Kamala Gamble, a renowned Oklahoma chef who is founder/owner of Guilford Gardens, a two-acre urban farm located within Oklahoma City that specializes in high-quality local produce. www.kamskookery.com

https://www.kidchenexpedition.com/lemon-vinaigrette/

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Apple Vinaigrette

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Apple Vinaigrette

Serving Size: 2 Teaspoons

Ingredients

50 Servings
1 Granny Smith apple, washed and chopped
3 fluid ounces sherry wine vinegar
3 fluid ounces apple juice
3 tablespoons honey
3 tablespoons minced red onion
1 1/2 tablespoons Dijon mustard
3/4 cup vegetable oil
100 Servings
2 Granny Smith apples, washed and chopped
3/4 cup sherry wine vinegar
3/4 cup apple juice
6 tablespoons honey
6 tablespoons minced red onion
3 tablespoons Dijon mustard
1 1/2 cups vegetable oil

Directions

  1. Mix all ingredients in a blender until smooth. Drizzle over salad.
  2. Keep leftover dressing refrigerated and use within 24 hours.
  3. Hold at 41 degrees F or lower.

Notes

Submitted by Yeon-Ho Shin, Graduate Assistant, University Dining Services and PhD student in Hospitality Administration, and Terry Baker, Director, University Dining Services, Oklahoma State University, Stillwater, OK.

https://www.kidchenexpedition.com/apple-vinaigrette/

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