Sour Cream with Spring Onions:
Finely chop spring onions and stir into sour cream or creme fraiche. Season with black pepper. For extra zing add a dash of Tabasco sauce and a squeeze of lemon or lime juice.
Into a tub of creme fraiche, stir in a teaspoon of not-too-hot curry paste and a teaspoon of mango chutney.
Yogurt and Wholegrain Mustard:
Mix into 5 fl.oz of Greek yogurt one or two tsp. of wholegrain mustard.
Mix together equal amounts of mayonnaise and plain yogurt. Chop a good handful of fresh herbs (parsley and mint, mint and basil, tarrogon...) stir in and season with freshly ground black pepper.
Cream Cheese and Chives:
To a tub of low fat cream cheese stir in 2 tblsp. fresh chives finely chopped and season to taste. If thick, stir in a little yogurt or milk to slacken.
Sundried Tomato with Yogurt:
Stir sundried tomato paste into Greek yogurt to the depth of flavour you prefer. Season with black pepper. For extra zing stir in a little horseradish sauce.
Creme Fraiche with Pesto:
Stir a tablespoon of pesto into a carton of creme fraiche or soured cream.
Into a tub of Greek yogurt (200ml) stir in very finely chopped cucumber, garlic, spring onions and mint. Season to taste.
Note: Flavours improve if dips are made in advance and kept chilled for a few hours before serving.
Titbits for dipping:
Choose from raw vegetables: carrot and celery sticks, cauliflower florets, button mushrooms, bell pepper strips, mange tout or sugar snap peas, baby sweetcorn.
Bread sticks, cheese straws, tortilla and corn chips, toasted pitta bread.
My mouth is now watering so off downstairs to make some ready for my lunch.