"Dippy" kids ~ any recipes?

My son is obsessed with dipping.  He loves all sauces.  I have a huge basket in my kitchen of “saved” sauces from to go bags - soy, duck, bbq, honey mustard.

He is also a picky eater.

So I am thinking this summer I'd like to try and get him to eat more fruits and veggies (esp since we have wonderful farms, farmers markets, etc).

Do you have any recipes for fruit or veggie dips that are healthy?  (I cringe when I look at labels of prepped dips in the stores)

Re: "Dippy" kids ~ any recipes?

Ok JDP, and parents everywhere.

Mango Ketchup
In saucepan combine:

Peeled flesh of 2 mangoes (the nut inside is shaped like a deflated football: do not use hard flesh from against the nut)
Peeled flesh of half an apple
1/3 c apple cider vinegar, or champagne vinegar
1/4 c - 1 c Turbinado, to taste (depends on ripeness)
dime-sized piece of fresh sage
a few thyme leaves
1/8 t. garlic (optional)
kosher salt/white pepper to taste
1/2 c water

Bring to boil. Simmer all combined for 50-70 minutes, until very thick. Grind in food processor until smooth. Press through seive with rubber spatula. Delicious.

And if that doesn’t do the trick, I offer this.

I put this out there with the caveat that new risks are presented with the food supply everyday. As we all have learned from reading the news, manufactured foods can harm you just as much as raw product (anything basically unprocessed).

So my comfort level with any food lies mostly in knowledge, coupled with focussed care in preparation. Today I offer the ultimate dip. Done carefully, it can give a parent of a finicky child a myriad of incredible options for fooling brussels sprout and asparagus down that gullet like gas into an SUV.

I give you aioli.

Good recipes can be found anywhere on the net. But the trick to making an aioli “safe” is in coddling the eggs.

Bring a 2 qt pan of water. Using a slotted spoon, dip one egg completely into the water for about 40 seconds. Remove and separate white/yolk ASAP. Remember that the outside of the egg will be boiling hot.

Drop the yolk into the aioli base, and add fat per recipe (drizzle while mixing vigorously). Always use at least 1 tbsp of acid (lemon juice or vinegar) per yolk. A little yolk goes a long way.

Use aioli immediately. Only use fresh eggs. Resist using eggs with hormones and antibiotics. Do not store for later use. Flavor this European staple to your liking. Also delicious.

Re: "Dippy" kids ~ any recipes?

Mango ketchup was a HUGE hit.  My nephew likes it too but my sister won't make it so I take him a little tub each week.

Having made a few “batches” now I can say ds could care less w/ or w/o garlic but the pepper must be strong for his preferences.

We haven't tried the aioli since I don't have a good source of eggs and we rarely eat them.

Thank you!

I also found another I will have to go home and search to bring in!