Vegetable stalks

• Cut the products in stalks
• Make a nice dip sauce
• Poor the dip sauce onto the bottom of the glass
• 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.