Instructions

Step 1: Pick parsley leaves and discard or compost stems. Discard any tough spinach stems.

Step 2: Using children’s scissors, cut green onion into large pieces.

Step 3: Trim carrot root tips if needed.

Step 4: Using the claw cut, slice carrots in half and then quarter each half into sticks. (Cutting into coins can be choking hazards for children under 3.)

Step 5: Using the bridge cut, halve the lemon, Squeeze into the measuring cup until you reach ¼ cup of lemon juice. Take care to catch any seeds.

Step 6: Add lemon juice, mayonnaise, and honey to the blender. Pulse until combined, about 5 seconds.

Step 7: Add parsley, spinach, green onion, garlic powder, salt and pepper. Pulse, stopping and stirring once or twice, until ingredients are well combined and dip is bright green.

Step 8: If the dip is too thick, drizzle in one tablespoon of water at a time, and mix until desired consistency is achieved.

Step 9: Serve dip with carrots, and enjoy!