Crudités with Three Dips Recipe

Crudités with Three Dips RecipePhoto copyright © The Ultimate Christmas Book, 2006

Pesto-Yogurt Dip

  • 1 cup ( 1 1/2 oz./42 g) fresh basil leaves
  • 1 garlic clove (crushed)
  • 1 tbsp. pine nuts
  • 1 cup (9 oz./250 g) plus 2 tbsp. plain low-fat yogurt

Fresh Herb Dip

  • 3/4 cup (6 fl oz./170 ml) sour cream
  • 1 scallion, minced
  • 2 tbsp. chopped parsley
  • 1 tbsp. fresh chives, finely snipped
  • 1 tsp. tarragon vinegar

Italian-Style Tomato Dip

  • 3/4 cup (2 oz./56 g) sun-dried tomatoes (dry-packed)
  • 1/3 cup (2 1/2 oz./75 g) cottage cheese
  • 1/3 cup (2 1/2 oz./75 g) plain low-fat yogurt
  • 1/2 cup (3/4 oz./21 g) fresh basil leaves

To Serve
1 lb. (450 g) mixed vegetable cudités, such as baby carrots, zucchini sticks, baby sweetcorn, green beans (blanched in boiling water for 1 minute), bell pepper strips, Belgian endive, and broccoli florets.

    How to make it 

  • For the Pesto-Yogurt Dip, crush the basil, garlic, and pine nuts into a paste with a mortar and pestle. Work in the yogurt a little at a time, until mixed. Season to taste. Transfer to a bowl, cover, and chill.

  • For the Fresh Herb Dip, stir all ingredients together in a bowl until blended. Cover tightly and chill.

  • For the Italian-Style Tomato Dip, place the sun-dried tomatoes in a heatproof bowl and pour over boiling water to cover. Leave to soak until the tomatoes are tender, about 30 minutes. Drain the tomatoes, pat dry, then finely chop. Purée the cottage cheese with the yogurt in food processor. Transfer to a bowl and stir in the tomatoes. Cover and chill.

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