Last Updated on September 30, 2025
Put a twist on the lunches your kids love with these three sauces designed to be prepped by little hands! Homemade dips provide the opportunity for young chefs to taste individual ingredients and widen their palettes. Serve sauces alongside chicken nuggets, fresh fruit, and favorite vegetables for dipping!
Ingredients
Greek Yogurt Ranch
- 1/4 cup mayonnaise
- 1/2 cup plain full-fat Greek yogurt
- 1 Tbsp chopped dill
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- 1 tsp white wine vinegar
- Salt and freshly ground black pepper
Instructions
Greek Yogurt Ranch
- In a medium bowl, whisk all ingredients together. Taste and adjust seasoning with salt, pepper, and vinegar if needed.
Ingredients
- 6 oz tomato paste
- 1/4 cup white vinegar
- 1/2 cup honey
- 1/4 cup water
- Salt and freshly ground black pepper
Instructions
- In a medium saucepan, whisk together the tomato paste, vinegar, honey, and water. Simmer over medium-low for about 10 to 15 minutes, stirring occasionally to prevent any burning, until mixture is reduced.
- Season to taste with salt and pepper. If desired, strain mixture through a fine-mesh strainer to smooth texture. Cool before serving or storing.
Ingredients
- 1/2 cup mayonnaise
- 3 Tbsp Dijon mustard
- 2 tsp maple syrup
- Salt and freshly cracked pepper
Instructions
- In a medium bowl, whisk together the mayonnaise, mustard and maple syrup. Season to taste with salt and pepper.
Ashley Lonsdale is the chef at ButcherBox. Her big hope is for a world where everyone can access the joy of food. That hope is precisely why she spends her free time as an associate board member for the Food Education Fund and writing recipes for her newsletter FOODSTAR. Previously, she was the culinary director for Daily Harvest, a private chef, and a line cook in various New York City kitchens. She is a graduate of the French Culinary Institute.
