Ingredients

2/3 cup sour cream

2 scallions, finely chopped

1 tablespoon lemon juice

For kid's guacamole

• 2 ripe avocados, cut in half and chopped
• 2 tablespoons mayonnaise
• 1 teaspoon finely chopped fresh cilantro leaves
• 2 tablespoons sour cream

For hummus

• 1 (15-oz.) can organic chickpeas, drained
• Juice of one lemon
• 1/3 cup light tahini paste
• 2 tablespoons light olive oil, plus extra for drizzling
• 1 garlic clove, peeled and crushed
• 2 tablespoons boiling water
• Sea salt, to taste

For tomato salsa

• 11 oz (about 2-3 medium) very ripe tomatoes
• 1 scallion, finely chopped
• 1 garlic clove, peeled and crushed (optional)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon tomato ketchup
• A little ground black pepper, to taste

Crudités

• Carrot sticks
• Cucumber sticks
• Red bell pepper sticks
• Celery sticks
• Cherry tomatoes
• Blanched sugar snap peas or asparagus (cover with boiling water for 2 minutes, then drain under cold running water)
• Radishes

Dippers

• Breadsticks, small or large
• Tortilla chips ('cool' flavor or the blue corn variety)
• Beet, carrot, and parsnip vegetable chips
• Mini oat crackers or mini rice cakes
• Toasted pita bread sliced into strips
• Bagel chips (Slice 2 organic bagels widthwise into 4 thin slices. Brush with olive oil, and then bake at 150°F for 10 minutes. Break into pieces)
• Tortilla chips (Cut 1 large tortilla into 8 slices. Place on a baking sheet and cook at 350°F for 10 minutes.)
• Sweet potato wedges (Peel and cut 2 lbs sweet potatoes into wedges. Place them in a roasting pan, toss in a tablespoon of olive oil, and sprinkle with a teaspoon of paprika. Cook for 35-40 minutes at 400°F, turning a few times. These are great with the sour cream dip.)

Description

Editor's Note:This Recipe Is Reprinted From Rose Hammick's And Charlotte Packer's Book Great Parties For Kids. For Hammick's And Packer's Tips On...

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