Vegetable Flowers

Vegetable Flowers


radish slices

fresh spinach leaves

cucumber rounds

cherry tomatoes

celery sticks

baby carrots


1 16-ounce container sour cream (Vegan sour cream is a great substitute for those with dairy allergies)

1 tablespoon white vinegar

2 tablespoons minced, fresh parsley

2 tablespoons minced, fresh dill

1/2 teaspoon garlic powder (or 1 clove garlic, crushed)

2 tablespoons grated onion (optional)

Salt and pepper, to taste


Set out vegetables and let your kids design their own flowers (there is no right or wrong way of doing this). We used radish slices and cucumber rounds for petals, cherry tomatoes for flower centers, celery sticks for stems, spinach for leaves, and baby carrots for grass.

Ranch Dip: In a small bowl, stir together the sour cream and vinegar until smooth. Add the parsley, dill, garlic powder, onion, if desired, and salt and pepper and stir. Cover and refrigerate for at least 1 hour.

Happy Eating!!!