Tahini Green Goddess Dip
Basil, parsley, chives, tarragon—this easy dip is the perfect way to use up all your herbs.
Photography by Kate Mathis
Recipe by Jake Cohen
Start to Finish | 15 minutes |
Servings | Makes about 2 cups |
Ingredients
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1 1/2 cups plain whole-milk Greek yogurt
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1/4 cup tahini
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1/4 cup chopped fresh basil
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1/4 cup chopped fresh flat-leaf parsley
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2 tbsp. chopped fresh chives
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2 tbsp. chopped fresh tarragon
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2 tbsp. EVOO
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1 tsp. lemon zest plus 1 tbsp. juice
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1 small clove garlic, grated
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Fresh vegetables, for serving
Preparation
In food processor, pulse all ingredients except fresh vegetables; season. Transfer dip to bowl. Serve with vegetables.