Crudités with three dip | Reader's Digest New Zealand

Ingredients

• Pesto–yogurt dip
• 1 cup (50 g) fresh basil
• 1 clove garlic, crushed
• 1 tablespoon pine nuts
• 1 cup (250 g) low–fat natural yogurt
• Fresh herb dip
• ⅔ cup (160 g) fromage frais, crème fraîche or sour cream
• 1 spring onion, finely chopped
• 2 tablespoons finely chopped fresh flat–leaf parsley
• 1 tablespoon finely snipped fresh chives
• 1 teaspoon tarragon vinegar
• Italian–style tomato dip
• ⅓ cup (50 g) sun–dried tomatoes (dry–packed)
• ⅓ cup (90 g) cottage cheese
• ⅓ cup (90 g) low–fat natural yogurt
• ⅔ cup (30 g) fresh basilsalt and pepper