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.