A dip for garlic lovers, served with our crispy, cheesy sticks. It tastes equally good spooned into piping hot jacket potatoes
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Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
15 mins
Cal/Serv:
130
Ingredients
1Tbsp.
tahini
Juice 1/2 lemon
1
garlic clove, crushed
75g
light cream cheese
75g
natural yogurt
125ml
whipping cream
1-2 spring onions, to tase, finely chopped
Small handful parsley, finely chopped
TO GARNISH, OPTIONAL
1Tbsp.
sesame seeds, toasted
Directions
Step 1In a medium bowl, mix the tahini with 1tbsp warm water. Stir in the lemon juice, garlic and cream cheese until smooth. Stir in the yogurt.
Step 2In a separate bowl, whisk the cream until it holds its shape, then fold into the tahini mixture. Fold through spring onions and parsley and check the seasoning. Cover and chill well before serving.
Step 3To serve, garnish with sesame seeds, if using, and serve with cheese sticks or crudités.
Per 1tbsp:
Calories: 130
Protein: 3g
Fat: 12g
Saturates: 7g
Carbs: 2g
Sugars: 2g
Fibre: 0g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
