spring crudités platter with the best lemon tahini basil dip (vegan, gluten free, paleo).
the best every, super creamy lemon basil tahini dip for all of your spring crudités platters! i am seriously obsessed with this dip, adapted from the sauce that accompanies this super simple tofu veggie tray bake (another must!).
it’s packed with flavor and made with healthy fats and wholesome ingredients. it pairs so well with any spring/summer crunchy veggies or crackers. all you need for this dip is:
it’s super smooth, creamy, and just plain addicting. i made this for our family engagement party, and everyone was loving it. such a delish way to get some veggies in for snacking- i love appetizers that keep it a little lighter so that you can save room for the main course!
it’s an easy blender sauce that’s ready in a few minutes. for veggies like cucumber or radish, i love to use a mandoline slicer to get pretty, uniform slices. it also shaves off a ton of time that you don’t need to spend slicing with a knife.
i served this with fresh crunchy green beans (you can keep them raw), radishes, cucumbers, and rice crackers. plus, some grass fed burrata for the cheese lovers!
the perfect dip for all of your warm weather entertaining. if there’s any leftover after the party (rare), i’ll use it as a pasta sauce and it’s THE BEST! so good.
1/2 cup tahini
1/2 cup cold water
2 big handfuls of fresh basil
juice of 2 large lemons
5 fresh chives
2 tbsp extra virgin olive oil
2 garlic cloves, crushed
sea salt + pepper, to taste
blend all ingredients until smooth. taste and adjust herbs/seasoning to personal preference.
store in refrigerator until ready to serve (best served cold).