Char-grilled Zucchini and Basil Dip

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Method

Combine the Vaalia Mediterranean Natural Yoghurt with the preferred dip ingredients.
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.