Veggie Noodle Dipping Plate

Name: Veggie Noodle Dipping Plate
Yield: 4 servings
Cuisine: Mediteranian
Ingredients: 200 g Castello® Aged havarti Cheese, cut into 1/4” strips; 1/2 cup tahini paste; 1/4 cup water; 1/4 cup fresh lemon juice; 2 garlic cloves, minced; 1/2 tsp salt; pinches sugar; 1 cup canned white red beans; 1 small red beet, peeled and spiralized*; 1 small zucchini, peeled and spiralized*; grissini (optional)

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Ingredients

4 servings

200 g Castello® Aged havarti Cheese, cut into 1/4” strips

1/2 cup tahini paste

1/4 cup water

1/4 cup fresh lemon juice

2 garlic cloves, minced

1/2 tsp salt

pinches sugar

1 cup canned white red beans

1 small red beet, peeled and spiralized*

1 small zucchini, peeled and spiralized*

grissini (optional)

Preparation

Dip: 1. Blend all ingredients in a blender until smooth.

Pour into four small dipping bowls or cover and refrigerate until ready to use.

On four salad plates arrange the Castello® Aged Havarti Cheese, white kidney beans, beets, and zucchini.

Serve with Tahini dip, and breadsticks (optional). *If you don’t have a spiralizer, thin strips of the vegetables made with a vegetable peeler work great too!