VEGGIE NOODLE DIPPING PLATE

with Castello® Aged Havarti Cheese
Ingredients for 4 servings

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


Tahini Dip
1/2 cup tahini paste
1/4 cup water
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/2 tsp salt
pinch sugar
1 cup canned white kidney beans
1 small red beet, peeled and spiralized*
1 small zucchini, peeled and spiralized*
breadsticks (optional)

VEGGIE NOODLE DIPPING PLATE

Preparation

Dip: 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 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!

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