Almost Forgot

Of course, this was the thing I sat down to write about yesterday and I left it out completely. I made up this dip one day for cold veggies and the little ones scarfed it down. If you prefer, reduce the ratio of sour cream to silken tofu, or use fat-free sour cream.

Tamara's Blue Cheese Dip for Veggies
1/2 c sour cream, regular or fat free
1/2 c silken tofu
+/- 2 oz crumbled blue cheese (I like Buttermilk Blue)

The best way to blend this is with a stick blender, right in the bowl, but you can also do it in a food processor or blender. Blend just until smooth. If you have neither, use a fork and do the best you can. You can either blend everything together until smooth, or blend the tofu and sour cream until creamy and crumble in the blue cheese if you want to leave it chunky.

Cut an orange, yellow, or red bell pepper in half lengthwise, remove the stem and seeds and any extra white pith. Cut crosswise and then into one-inch sections. The curved ends of the pepper make nice little scoops. White Belgian endive also makes a nice little scoop (sometimes I use it with tuna salad made with grapes for lunch, yum), and also carrot and cucumber sticks.

This was my favorite suggestion from "Feeding the Kids": putting cut vegetables out with something to dip them in as an afternoon snack. Hungry people will munch on veggies!