|At a glance|
|Preparation time||15 mins|
1 ½ cups Jalna Greek Natural Yoghourt
¼ cup tahini
½ avocado, mashed
¼ cup shredded cucumber
2 tablespoons freshly chopped dill
1 carrot, washed, peeled and sliced into long thin sticks
1 cucumber, washed and sliced into rounds
Handful of snow peas, washed and trimmed
1 red capsicum, washed and cut into long wide scoops
Handful of cherry tomatoes, washed and cut in half
¼ cheese block cut into sticks
Bowl 1: Whisk 1/2 cup yoghourt with tahini until smooth.
Bowl 2: Mash avocado with 1/2 cup yoghourt until smooth.
Bowl 3: Stir dill and cucumber into remaining 1/2 cup yoghourt.
On a large platter, arrange the vegetables around the 3 dips and serve.