Cooking Time: Up to 15 mins
Serves: 4   

Ingredients

Basil Pesto Sour Cream dip
½ x 190g jar Sacla' Classic or Organic Basil Pesto
150ml sour cream
few toasted pine nuts, optional

Vine-ripened Tomato and Chilli Mayonnaise dip
½ x 190g jar Sacla' Vine-Ripened Tomato & Chilli Stir Through (for a non-spicy version try Sacla' Oven Roasted Tomato & Rocket Stir Through instead)
150ml mayonnaise
few sun-blushed tomatoes, roughly chopped

Aubergine pesto, Olive & Red Onion dip
190g jar Sacla' Char-Grilled Aubergine Pesto
8 pitted black olives, roughly chopped
1 level tblsp finely chopped red onion
1 level tblsp roughly chopped Italian flat-leaf parsley

Instructions

This trio of dips is so delightfully simple there's really no excuse not to get your friends round and indulge..

Lightly swirl the basil pesto into the sour cream, spoon into a bowl and scatter with the pine nuts.

Mix the tomato-chilli sauce into the mayonnaise, spoon into a bowl and scatter over the sun-blushed tomatoes.

Spoon the aubergine pesto into a bowl, then scatter with the olives, red onion and parsley.

Perfect seved with breadsticks, crostini or handfuls of your favourite crisps.