Serves 4

-        125/g 4 oz pitted black olives

-        1 canned anchovy fillet, drained

-        1 tablespoon capers, drained, rinsed

-        2 tablespoons olive oil

-        1 clove garlic, crushed

-        2 teaspoons lemon juice

-        3 tablespoons low-fat natural yogurt

-        1 tablespoon chopped basil

-        1 French bread stick, sliced toasted selection of raw and blanched fresh vegetables

 Place olives anchovy, capers, oil, garlic and lemon juice in a food processor. Process to a paste.

 Transfer to a bowl. Add yogurt. Season. Sprinkle with basil. Cover. Chill until ready to serve. Serve with toast and vegetables.