Dips for vegetables

     Serve these dips with strips or slices of raw vegetables, such as fennel, celery, red, green and yellow pepper, chicory and tomatoes.

Tomato dip

• 100 ml tomato purée
• 150 ml naturel yogurt
• Pinch of salt, Cayenne pepper and sugar
• 5 ml lemon juice
• Bunch chives, chopped
• 30 ml pickled green peppercorn (optional)

1. Beat together the tomato purée, yogurt, salt, Cayenne, sugar and lemon juice ; add the chopped chives and stir into the mixture. 
2. Drain the green peppercorn, crush lightly with a fork and add to the dip.

Herb dip

• 150 ml natural yogurt
• 100 ml cream cheese
• 15 ml single cream
• ½ clove garlic, chopped
• 2 ml celery salt
• Pinch white pepper
• 60 ml chopped fresh mixed herbs

1. Beat the yogurt with the cream cheese and cream until smooth ; add the remain ingredients into the mixture.

Orange dip

• 100 ml mayonnaise
• 30 ml double cream
• Juice and thinly peeled rind of 1 orange
• 15 ml Dijon mustard
• Pinch of salt, white pepper and sugar

1. Beat the mayonnaise with the cream, the orange juice and rind (keep a little for garnishing), the mustard, salt, pepper and sugar.
2. Transfer the dip to a bowl and garnish with the remaining orange rind.

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