Cucumber-Tahini Dip & Papaya Salsa — Vegan Appetizer Platter

Prep 10 min·Cook 10 min·4 Servings·VEGAN

Ingredients

1 garlic clove
fresh herbs of choice (parsley, chives, dill)
3 Tbsp vegan yogurt
3 Tbsp vegan mayonnaise
2 Tbsp tahini
1/2 cucumber
a little lime juice
salt & pepper

Instructions

1.Finely chop the garlic clove and fresh herbs
2.Mix the yogurt, mayonnaise and tahini in a bowl
3.Cut the cucumber into fine strips with a julienne slicer (or a knife)
4.Mix the cucumber, garlic and herbs into the yogurt
5.Season with lime, salt and pepper

Notes

Both dips are wonderful to prep ahead: I often stir together the cucumber-tahini dip the day before, but I only add the fine cucumber strips just before serving so they stay nice and crisp – for that fine cut I use a julienne slicer. Ripe mango works just as well as papaya in the salsa, and you steer the heat entirely to taste with the amount of chili. I fill the mango chutney into clean jars while hot, so sealed it keeps for about a week in the fridge and, prettily labeled, becomes the perfect little something to bring along.