Herb dips and vegetable sticks

For the second cooking club session we were focussing on herbs. After an introduction to herbs and a chance to sniff a few freshly cut ones it was time to makes some herb dips. Today our celebrity chef was Keelea and she made cheese and chive dips with Charlee.

Cheese and Chive dip

250g natural yoghurt

50g grated cheese

Handful of fresh chives

1. Dollop the yoghurt into a bowl.

2. Grate the cheese and add it to the yoghurt

3. Snip the chives up into tiny pieces with a pair of scissors.

4. Add the chives to the yoghurt and give everything a good stir

In the meantime, Chloe and Sarah were busy making cheese, tomato and basil dip.

Cheese, tomato and basil dip

100g cream cheese

2 tablespoon tomato puree

Half a lemon

Several basil leaves

1. Put the cheese in a bowl then add the tomato puree.

2. Squeeze the juice from half a lemon and add this to the yoghurt.

3. Chop some basil leaves up with scissors and add these to the yoghurt too.

4. Give everything a good mix.

And at the same time Amy and Charlie made cucumber raitia.

Cucumber Raitia

A quarter of a cucumber

A quarter of an onion

125g natural yoghurt

1 tablespoon lemon juice

A few mint leaves

1. Cut the cucumber into very small pieces and place in a bowl.

2. Next peel and chop the onion finely and add to the cucumber.

3. Spoon the natural yoghurt into the bowl then add 1 tablespoon lemon juice.

4. Finally add a few mint leaves and give it a good stir.

Now that the dips were made it was time to make something to dip into them. For this the trainee chefs peeled and chopped carrots and cut cucumber into sticks, as well as making pieces of celery and red pepper.

All that was left was to get dipping! And was it yummy? Chloe and Amy certainly thought so and Keelea went back for seconds. Sarah and Charlee weren't so sure. Well, the all got to take some home so maybe their mums and dads will have a taste too.