Carrots and Honey Mustard Dip

Let’s Prepare

Wash and dry hands for at least 20 seconds.

Wash and dry produce.

Lay out tools and ingredients on a clean table.

A jar of yellow dipping sauce next to sliced sweet potatoes on a wooden surface.

Serves: 4 – 6

Ingredients

¼ cup Honey

¼ cup Mayonnaise

¼ cup Dijon mustard

½ Lemon (2 Tbsp. of lemon juice.)

6-8 Medium carrots or 25 baby carrots or other veggie of your choice

Instructions

Step 1: Using the claw and saw cut, cut carrots in half lengthwise. Using the bridge cut, cut each half into quarters until you have carrot “sticks.” (Note: “sticks” are safer for children to eat than “coins.”) [Or use any veggie you’d like! We love bell peppers, cucumber, and celery.]

Step 2: Press and roll the lemon to make it soft. Using the bridge cut, halve the lemon.

Step 3: Squeeze the lemon into a measuring spoon until you have 2 Tbsp. of lemon juice. Take care to catch any seeds! Add the lemon juice to the bowl.

Step 4: Measure and add ¼ cup honey, ¼ cup mayonnaise, and ¼ cup Dijon mustard to the bowl.

Step 5: Whisk together until well combined. (Or, combine in a jar and shake!)

Step 6: Arrange carrot sticks on small plates. Place a spoonful of honey mustard on each plate. Distribute plates to students.