Yogurt-Tahini Dip

Yogurt-Tahini Dip
On our recent trip to Israel, yogurt-tahini sauce was frequently served at breakfast along with a tantalizing array of fresh vegetables, fruits and salads. Here is recreation of this wonderful sauce we enjoyed at many local cafes.

Yield: about 1 1/4 cups
  • 1 cup plain Greek yogurt
  • 2 tablespoons tahini (or to taste)
  • 1-2 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 1-2 cloves garlic, minced
  • 1/4 teaspoon salt
  1. In a medium bowl, stir together all ingredients.
  2. Taste; adjust flavors and seasonings as desired.
  3. Cover; refrigerate for 2 hours to allow flavors to mingle. Taste again, adjusting flavors and seasonings if needed.
MPM Mini-Bites
Make Ahead and Storage Tips: sauce may be made up to 3 days ahead. Cover and refrigerate until serving time.

This recipe is very adaptable to your taste preferences. Add more lemon, garlic, tahini and spice as desired.

Grilled Vegetables with Yogurt-Tahini Dip would be fantastic to serve at parties!. Or how about trying this dip as a topping for beef, chicken, fish or seafood?

No Comments Yet.

I'd Love to Hear from You... Talk to Me!