Vegetable stalks

Preparation
- 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.