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Char-grilled Zucchini and Basil Dip
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.
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