3 Healthy Dips

Name: 3 Healthy Dips
Ingredients: Pesto-Yogurt Dip; 1 cup firmly packed fresh basil leaves; 1 garlic clove, crushed; 1 tablespoon pine nuts; 250 g plain low-fat yogurt; pepper to taste; Fresh Herb Dip; 170 g reduced-fat ricotta or cream cheese; 1 green onion, finely chopped; 2 tablespoons finely chopped parsley; 1 tablespoon finely snipped chives; 1 teaspoon tarragon vinegar; Italian-Style Tomato Dip; 50 g sundried tomatoes (not oil-packed); 80 g reduced-fat cottage cheese; 80 g plain low-fat yogurt; 1/2 cup firmly packed fresh basil leaves; pepper to taste

18 ingredients

10 steps

Ingredients

Pesto-Yogurt Dip
1 cup firmly packed fresh basil leaves
1 garlic clove, crushed
1 tablespoon pine nuts
250 g plain low-fat yogurt
pepper to taste
Fresh Herb Dip
170 g reduced-fat ricotta or cream cheese
1 green onion, finely chopped
2 tablespoons finely chopped parsley
1 tablespoon finely snipped chives
1 teaspoon tarragon vinegar
Italian-Style Tomato Dip
50 g sundried tomatoes (not oil-packed)
80 g reduced-fat cottage cheese
80 g plain low-fat yogurt
1/2 cup firmly packed fresh basil leaves
pepper to taste

Directions

1

1. To make the pesto-yogurt dip, use a blender or food processor to puree the basil, garlic and pine nuts to a paste. Work in the yogurt a spoonful at a time, until thoroughly combined. Add pepper to season. Transfer to a bowl, cover and chill until required.
2

2. To make the fresh herb dip, stir all the ingredients together in a bowl until well blended. Cover tightly and chill until required.
3

3. For the Italian-style tomato dip, place the sundried tomatoes in a heatproof bowl and pour over boiling water to cover them. Leave to soak for about 30 minutes or until the tomatoes are plump and tender. Drain the tomatoes well, then pat them dry and finely chop them.
4

4. Puree the cottage cheese with the yogurt in a food processor or blender. Alternatively, press the cheese through a sieve and stir in the yogurt. Transfer to a bowl and stir in the tomatoes. Cover and chill until required.
5

5. Just before serving the Italian-style tomato dip, finely shred the basil and stir in with pepper.
6

6. Serve the bowls of dip on a large platter with the vegetable crudites arranged around them.
7

PER SERVING
8

110 calories
9

8 g protein
10

4 g total fat