Last night was my Gloss Holiday Party and I whipped up an assortment of tasty snacks including my signature Tahini and Chive Veggie Dip. I'd had requests to share the recipe before, but honestly I shoot from the hip every time I make it so I've never had a recipe to hand out. This time I wrote it all down directly afterwards (including after any taste adjustments) and am happy to share it with you now.
It is a great addition to the cheese plates and dessert trays, and gives those trying to stay healthy through the holiday season a nice option to nosh on. Here's what you will need:
2 heaping tablespoons tahini
3 heaping tablespoons vegan cream cheese (I like Tofuti)
2 tablespoons olive oil
juice of one half of a lemon, freshly squeezed
3 teaspoons ume boshi plum paste (find this in the oriental section next to the seaweed)
1 pack of chives, chopped (reserve a few whole sprigs for garnish)
carrots, celery, cucumber, radishes, etc chopped in strips easy for dipping
Mix all the ingredients (save the carrots, celery, cucumber, radishes, etc for dipping) into a food processor and blend thoroughly, adding more olive oil or cream cheese until you reach your desired thickness. Transfer to a serving bowl and place alongside the chopped veggies to enjoy.