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 kidney beans; 1 small red beet, peeled and spiralized*; 1 small zucchini, peeled and spiralized*; grissini (optional)

4 servings

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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 kidney beans
1 small red beet, peeled and spiralized*
1 small zucchini, peeled and spiralized*
grissini (optional)

Preparation

Preparation

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

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

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

4. 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!