As we continue to spend more time at home, there’s no time like the present to get kids engaged in meal prep and cooking. And what better way to keep little hands busy than with a versatile homemade spread that they can help you make in the kitchen?
This mouth-watering herbed spread crafted by Junior Chef Showdown judge and mentor Anna Olson is as creamy and decadent as it looks — and we wouldn’t want it any other way! Use it as a flavourful dip for vegetables, as a sauce for grilled salmon or chicken, as a creamy dressing on salads and potato salads, or even in place of mayo on a sandwich.
Puree yogurt, avocado, green onions, herbs, rice vinegar, salt and pepper until smooth in the bowl of a food processor. Transfer to a bowl and chill until ready to serve.
Heat a grill pan over medium-high heat. Brush both sides of pitas with olive oil. Grill pitas in batches until golden and charred, about 2 minutes per side. Cut into 8 wedges each.
Place veggies and pitas on a serving platter along with dip.
*Add 2 to 3 tbsp vinegar for a dip. Add up to 6 tbsp for a looser mixture to dress salads. This will keep for up to 5 days, refrigerated.