Veggie Crudites With Three Dips

To make the curry dip, combine the yogurt and curry powder and mix well. Add salt and pepper to taste. Transfer to a serving bowl.

To make the blue cheese dip, combine the buttermilk, blue cheese, mayonnaise, parsley and garlic in a blender or food processor. Process until smooth and thickened. Transfer to a serving bowl.

To make the cottage cheese dip, combine the cottage cheese, chives and hot sauce in a blender or food processor. Process until smooth and thickened. Transfer to a serving bowl.

To serve, arrange the bowls of dips and raw vegetables on a serving platter.

NOTE: If you are not serving the dips immediately, cover them and refrigerate for up to 8 hours.

Good vegetable choices for the crudites are small zucchini, cut into spears; baby carrots; celery sticks; and cherry or grape tomatoes.