With my children home from school this week and me busy with spring cleaning chores, I need to have food on hand for my children to grab in the afternoon without me having to stop what I'm doing. Veggies and dip is always a great option. I make the dip and cut the vegetables the night before. That way my children can just help themselves when hunger strikes.
I originally made this dip as a spread for a great sandwich. I will be sharing that sandwich soon. The combination of the sweet roasted red peppers and the creamy Gorgonzola was so tasty and there was plenty leftover from the sandwiches, that we found ourselves gobbling up the rest of it with veggies, pita chips, and pretzels. Any way to keep kids eating their "daily five" gets a thumbs up from me.