Tahini Veggie Dip Recipe
When I finish work for the day, the last thing I want is a snack that’s tricky or complicated: Enter copious amounts of Kale Crisps, straight out of the multi-serving bag.
Sure, the crunchy perks of working for a snack company are great, but sometimes it’s also nice to start my evening by conquering a good portion of my daily veggie allotment. This tahini dip delivers on flavor and texture without requiring time or equipment. I whip up this snack dip on the regular, in a big bowl, so it lasts me for a few days of at-home happy hours.
Besides dipping veggies and Kale Crisps, the tangy dip also has its place on avocado toast, as a dressing for quinoa bowls, and even brings a delicious kick to sweet potato salad. The creamy texture, zesty lemon, and flavorful spices are a great flavor enhancer to any savory dish in need of a little pick-me-up.
- ¼ Cup Tahini
- 2 Tablespoons Greek Yogurt
- 1 Tablespoon Mayonnaise (I prefer the olive oil based stuff)
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Ground Pepper (Aleppo is my favorite, but any type of ground chili powder will do, simply adjust for spice factor)
- 1 Pinch Red Pepper Flakes
- Salt & Black Pepper to taste
Place all of the ingredients in a mixing bowl and stir or whisk until incorporated. You will have a thick slathery dip on your hands, but feel free to add water or more lemon juice to adjust the consistency. Happy dipping!