3 Healthy Dips

• 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

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.tor 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.turee 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.tust before serving the Italian-style tomato dip, finely shred the basil and stir in with pepper.
6. 6.terve 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

basil, garlic, nuts, yogurt, pepper, ricotta, green onion, parsley, chives, tarragon vinegar, italianstyle, tomatoes, cottage cheese, yogurt, fresh basil, pepper

Taken from www.epicurious.com/recipes/member/views/3-healthy-dips-52415461 (may not work)