Fresh Vegetables with Dip

Makes 6 servings

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  • ½ cup low-fat sour cream 
  • ⅓ cup store-bought chunky salsa 
  • 3 tablespoons green onions, cut into small pieces 
  • ½ teaspoon garlic powder 
  • 1 green bell pepper 
  • 2 stalks of celery 
  • 1 cup baby carrots


  1. Wash your hands well with soap and hot water. 
  2. Rinse green onions under cool water. Cut roots off white ends of onions. Cut tips off green ends. Cut onions into small pieces. 
  3. Place the sour cream, salsa, green onions, and garlic powder into a small bowl. Stir until they are mixed together. 
  4. Cut the bell pepper in half the long way. Use your hands to pull out the stem, core, and seeds. Cut each pepper half into strips. 
  5. Cut the leafy tops off the celery stalks. Cut the celery stalks into sticks. 
  6. Serve the green bell pepper strips, celery sticks, and baby carrots with the sour cream dip. 
  7. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.