Crudités with three dip

Few foods can be healthier than raw vegetable sticks, so make the most of them by serving them with tempting low–fat dips for a snack or instead of a formal first course. Or, for a light lunch, these quantities will serve 4. You could also offer a selection of fruit and warm pita bread for dipping.

Crudits with three dip


  • Pesto–yogurt dip
  • 1 cup (50 g) fresh basil
  • 1 clove garlic, crushed
  • 1 tablespoon pine nuts
  • 1 cup (250 g) low–fat natural yogurt
  • Fresh herb dip
  • ⅔ cup (160 g) fromage frais, crème fraîche or sour cream
  • 1 spring onion, finely chopped
  • 2 tablespoons finely chopped fresh flat–leaf parsley
  • 1 tablespoon finely snipped fresh chives
  • 1 teaspoon tarragon vinegar
  • Italian–style tomato dip
  • ⅓ cup (50 g) sun–dried tomatoes (dry–packed)
  • ⅓ cup (90 g) cottage cheese
  • ⅓ cup (90 g) low–fat natural yogurt
  • ⅔ cup (30 g) fresh basilsalt and pepper
  • 500 g mixed vegetable crudités, such as baby carrots, zucchini sticks, baby corn (blanched in boiling water for 1 minute), green beans (blanched for 1 minute), capsicum strips, witlof leaves and broccoli florets


  1. For the pesto–yogurt dip, use a mortar and pestle to crush the basil, garlic and pine nuts to a paste.
  2. Work in the yogurt a spoonful at a time, until thoroughly combined.
  3. Add seasoning to taste.
  4. Alternatively, purée all the ingredients together in a food processor or blender.
  5. Transfer to a bowl, cover and chill until required.
  6. For the fresh herb dip, stir all the ingredients together in a bowl until well blended.
  7. Cover tightly and chill until required.
  8. For the Italian–style tomato dip, place the sun–dried tomatoes in a heatproof bowl and pour over boiling water to cover them.
  9. Leave to soak for about 30 minutes or until the tomatoes are plump and tender.
  10. Drain the tomatoes, then pat them dry and finely chop them.
  11. Purée the cottage cheese with the yogurt in a food processor or blender.
  12. Alternatively, press the cheese through a sieve and stir in the yogurt.
  13. Transfer to a bowl and stir in the tomatoes.
  14. Cover and chill until required.
  15. Just before serving the Italian–style tomato dip, finely shred the basil and stir in with seasoning to taste.
  16. Serve the bowls of dips on a large platter with the crudités arranged around them.

Serves 8
Preparation: 25 minutes, plus 30 minutes soaking


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