Martha Stewart Tahini-Yogurt Dip

Martha Stewart Tahini-Yogurt Dip takes no cook time at all, just a bowl and a whisk. Nutty tahini and thick Greek yogurt meet fresh lime juice and chopped cilantro. Top it with pomegranate arils, sesame seeds, and toasted pine nuts for a fall party appetizer.

Spread it on pita, drizzle it over roasted vegetables, or set it out with crunchy crudites for easy entertaining. Use thick Greek yogurt, not regular, because thin yogurt turns the whole dip runny.

Martha Stewart Tahini-Yogurt Dip

0.0 from 0 votes

Course: AppetizerCuisine: American, Middle EasternDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Calories

95

kcal

Silky smooth, tangy, and nutty, with just enough lime to wake everything up. A dip that comes together in a single bowl and disappears even faster.

Ingredients

• 1/2 cup plain Greek yogurt
  

• 3 tablespoons tahini
  

• 4 teaspoons fresh lime juice
  

• 3 tablespoons ice cold water, plus more as needed
  

• 2 tablespoons chopped cilantro
  

• Kosher salt and freshly ground pepper
  

• Lightly toasted pine nuts and sesame seeds, for serving (optional)
  

• Pomegranate arils, for serving (optional)
  

Directions

• Whisk the dip: In a bowl, whisk together yogurt, tahini, lime juice, and water. Add more water, 1 teaspoon at a time, to reach desired consistency.
• Add cilantro and garnish: Stir in cilantro and season to taste. Top with pine nuts, sesame seeds, and arils to serve.

Tools for this recipe

• Zulay metal lemon squeezer, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make tahini-yogurt dip ahead of time?

You can make the base up to a day ahead and store it covered in the fridge. Hold off on the cilantro and toppings until you are ready to serve, since cilantro darkens and pine nuts lose their crunch after a few hours.

What can I use instead of cilantro in this dip?

Fresh flat-leaf parsley is the closest swap and works well here. You can also skip fresh herbs entirely and the dip still holds up, since the tahini and lime do most of the flavor work.

Can I use regular yogurt instead of Greek yogurt?

Regular yogurt is too thin and will make the dip runny instead of thick and scoopable. If you can only find regular plain yogurt, strain it through cheesecloth for at least 2 hours before using it in this recipe.

How long does tahini-yogurt dip last in the fridge?

It keeps well for up to 3 days in a sealed container, though it may thicken as it sits. Stir in 1 to 2 teaspoons of cold water to loosen it back up before serving.

What is the best way to serve tahini-yogurt dip?

Spread it on warm pita wedges, use it as a sauce for roasted cauliflower or sweet potato fries, or set it out with raw bell peppers and endive leaves. It also works as a sandwich spread in place of mayo or hummus.