Recipes

Ingredients

Base

• 2 cups Vaalia Natural yoghurt

Char-grilled 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

Directions

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