Ingredients

1/2 cup vanilla or banana yogurt
1/4 cup peanut butter
1 1/2 teaspoon soy sauce
Pinch cayenne pepper (optional)
3 ounces cheese, cut into 1/2-inch sticks (such as Kerrygold Dubliner Cheese)
2 cups (about 20) raw vegetable sticks such as red, green, or yellow peppers, carrots, jicama, cucumber or zucchini

Directions

In a bowl, blend together yogurt, peanut butter, soy sauce and cayenne. Divide in two small containers. Divide cheeses and veggie sticks in half and pack each half with one container of dip.

Options: For kids with nut allergies, combine plain yogurt with commercial salsa, or offer bottled salad dressing.