Vegetable stalks

Preparation

1. Cut the product in stalks
2. Make a nice dip sauce
3. Poor the dip sauce onto the bottom of the glass
4. Then put the stalks into the glass

Pesto yoghurt dip 

• 50 g fresh basil leaves
• 1 clove of garlic, pressed
• 1 tablespoon pine nuts
• 250 g skimmed biogarde yoghurt

Preparation: Use a pestle and mortar to make a pasta of basil, garlic and pine nuts. Ladle through the biogarde spoonful by spoonful until everything is mixed well. Season. You can also puree all the ingredients in a blender or a mixer. Ladle the sauce into a bowl, cover it and put it somewhere cool.

Fresh herb dip

• 175 g cottage cheese
• 1 spring onion, finely cut
• 2 tablespoons finely cut parsley
• 1 tablespoon finely cut fresh chive
• 1 teaspoon tarragon vinegar

Preparation: Put all the ingredients into a bowl and stir until everything is mixed well. Cover the bowl and put it somewhere cool.

Italian tomato dip

• 50 g sundried tomatoes
• 85 g cottage cheese
• 85 g skimmed yoghurt
• 30 g fresh basil leaves
• salt and pepper

Preparation: Put the sundried tomatoes into a fireproof bowl and pour over boiling water until they are fully submerged. Let them soak for approx. 30 minutes or until the tomatoes are soft. Drain them properly, pat them dry and chop them very fine.  Just before serving you stir the torn basil leaves through the sauce and season it with salt and pepper.