Char-grilled Zucchini and Basil Dip

Char-grilled Zucchini and Basil Dip

Method
  1. Combine the Vaalia Mediterranean Natural Yoghurt with the preferred dip ingredients.
  2. Serve with pita crisps, crusty bread or grissini.


Ingredients - Base
  • 2 cups Vaalia
  • Mediterranean
  • Natural Yoghurt

    Zucchini and Basil Dip
  • 1 medium (200g) zucchini, sliced
  • into thin ribbons, char-grilled and roughly chopped
  • 1/4 cup basil leaves, torn or shredded cracked black pepper, to taste

    Eggplant, Lemon and Parsley Dip
  • 1 medium (350g) eggplant, thinly sliced, char-grilled and roughly chopped
  • zest of 1 lemon
  • 1/4 cup chopped Italian parsley

    Thai Tuna Dip
  • 425g can tuna, drained
  • 2 tablespoons Thai red curry paste
  • 4 spring onions, finely chopped

    Smoked Salmon and Caper Dip
  • 5 slices (120g) smoked salmon, cut into thin short strips
  • 2 tablespoons finely chopped capers
  • 1 tablespoon snipped chives

    Pesto and Pine Nut Dip
  • 1-2 tablespoons good quality pesto
  • 2 tablespoons toasted pine nuts, chopped


    Makes 3 cups approx.



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