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Preparation Time: 5 minutes per dip
Cooking Time: none
Servings: 4-6


Banana, apricot and yoghurt:

1 banana, peeled and mashed

250g (9oz) natural yoghurt

125g (4½ oz) dried apricots, finely chopped

Cream cheese:

2-3 tablespoons light cream cheese

2-3 tablespoons natural yoghurt

2 stalks spring onion, finely chopped

Garlic mayonnaise:

2-3 tablespoons light mayonnaise

2-3 tablespoons natural yoghurt

Garlic clove, peeled and crushed


200g (7oz) natural yoghurt

1 tablespoon light mayonnaise

2 garlic cloves, crushed

2 drops chilli sauce

3 tablespoons red pesto

Creamy cheese and chive:

100g (3½ oz) light cream cheese

5 tablespoons low-fat Greek yoghurt

Chives, chopped

Quick guacamole:

1 ripe avocado, peeled and mashed

1 garlic clove, crushed

Chilli, finely chopped

Juice of half a lime

Savoury cottage cheese:

200g (7oz) cottage cheese

2 tablespoons natural yoghurt

2-3 teaspoons mustard

1 garlic clove, crushed

Paprika, sprinkle on to serve

Sweet chilli:

2-3 tablespoons natural yoghurt

2 tablespoons sweet chilli sauce

Tzatki (Greek):

200g (7oz) low-fat Greek-style yoghurt

1 tablespoon mint sauce or chopped fresh mint

1 garlic clove, crushed

1 handful of peeled and diced/grated cucumber (to avoid watery cucumber, remove seeds)


1. Mix together ingredients.

2. Keep chilled until ready to serve.

Dunker suggestions:

Pitta bread, warm or cold, cut into strips.
Carrot, cucumber, celery or pepper batons.
Prepared mange tout and baby sweetcorn.
Fresh prawns or crab sticks.
Breadsticks, wholemeal crackers.
Home-made oven-baked potato wedges/sweet potato wedges.