Veggies And Pink Dip Recipe

Healthy Snack Time Finger Foods

Running out of ideas for snacks? Try this simple & healthy version of the pink dip children love and that we usually make with ketchup and mayo, ready in less than 5 minutes, when your veggies are prepared ahead of time.


1 container (175g) of 0% fat Greek style yogurt
2 tbsp of tomato paste
1 tsp of organic mayo
1 tbsp of chopped chives
Kosher salt to taste

  Mix all the ingredients together until you get a smooth consistency.
  Serve with lots of veggies.
  This will keep for 4 days, covered in the fridge.

Tips: Cut your veggies ahead of time and keep them in airtight container, ready to use for the entire week. Use a lot varieties and colours to make it appetizing for kids. Chives are aperitifs, they will enhance their appetite unlike something sweet, like ketchup, for example that will compel them to feel full and no touch their food.

Variation: If your kids are all boys and they won’t get close to anything pink, add paprika to the dip and it will turn orange. You can then call it the ‘Sunset Dip’.

My Personal Story: Kids prefer raw veggies to cooked one. If you present colourful raw veggies with a dip they like, they will it their veggies and ask for more. Try it!

For Mummys: This is also a low calorie, no guilt, healthy snack. You can even take some to the office. And you can eat as much as you like, it’s even good for you!

Throughout the 90's, Natalie Richard was famous for being the energetic VJ on MuchMusic and on FrenchKiss. Today she’s a mother who’s committed to her family’s health and nutrition.

When she realized moms think they do not have time to cook for their kids, she decided to write a cookbook for busy parents with very hungry kids. Her mission: convince rushed parents that it is possible to cook a healthy meal in 30-minutes or less.

NOW, Natalie joins Yummy Mummy TV to offer you the best of her recipes, all child approved by her daughter Dahlia and her friends.

On top of being a mom, Natalie is a family herbalist, a certified yoga teacher, she completed one year of naturopathic studies and gratuated as a health coach from from IIN (Ins.titute For Integrative Nutrition, New York). She is now a successful sommelier, travel & food writer, she published 2 cookbooks and writes a weekly Gourmet Blog on Huffington Post/Quebec and her own website