Vegetable Dip
Everyone loves dip.
Objectives
Children ages 4-5 can read and follow direction for measurement
in pictures
and can cut with a knife SH I
Children ages 1-2 can use the spoon, spilling little SH I
All the children can learn how to work well with the other children SE IV
Materials
Vegetables: Carrots,
celery, zucchini, and/or other vegetables; sour cream; cottage cheese; green
onions; salt; measuring cups and spoons; recipe cards.
Procedures
1. Explain to children that they will each make a yummy sauce to
dip vegetable sticks in. Ask if they can think of names of some vegetables.
2. Give each child at the table a bowl and spoon. Put ingredients in the center
of the table with measuring spoons and recipe cards attached. (See
illustration)
3. Tell children to put into their bowls each of the ingredients on the table.
The recipe cards tell them how much to take and what to do:
2 T. cottage cheese
1 chopped green onion
1 T. sour cream (or mayonnaise)
1 dash Worstestershire sauce
1 pinch salt
Help the children scrape the contents of their bowls together into 2 or 3
larger bowls for dipping.
4. Next, or later, have children wash and dry celery, zucchini, carrots,
cucumber or any other vegetables. Encourage children to cut veggies into
different shapes (rounds, long sticks, chunks) for dipping and have plates to
arrange the pieces on for later group snack. Look for seeds; discuss how
vegetables grow.
5. Discuss similarities and differences in cottage cheese and sour cream.
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