Once your kids stir up our sour cream ranch dressing, they can arrange fresh crudités into down-home designs (our testers made cowboy boots, but you could also try barns or cowboy hats).

Ingredients

1 16-oz. container sour cream
1 tbsp. white vinegar
Fresh parsley and dill
1/2 tsp. garlic powder (or 1 clove garlic, crushed)
2 tbsps. grated onion (optional)
Salt and pepper, to taste
Red peppers, celery, mushrooms, carrots, and other fresh vegetables

Directions

KID'S COOKING SKILLS

Use this recipe as an opportunity to teach your kids how to use scissors to cut herbs and how to creatively arrange vegetables.

In a small bowl, stir together the sour cream and vinegar until smooth.

Using clean scissors, your child can finely snip the herbs until she has 2 tablespoons of parsley and 2 tablespoons of dill. Mix the parsley, dill, garlic powder, grated onion, if desired, and salt and pepper into the sour cream mixture. Cover and refrigerate for at least 1 hour.

Arrange vegetables into the shape of a cowboy boot, barn or hat. We outlined a boot with green pepper slices, then filled it in with mini carrots, cherry tomatoes, cucumber slices, celery, mushrooms and cauliflower, and added a red pepper toe and spur. Serve with the ranch dip.

Serves 6 to 8.