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 | Servings |
|---|---|
15 minutes | Makes about 2 cups |
Ingredients
1 1/2 cups plain whole-milk Greek yogurt
1/4 cup tahini
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
2 tbsp. chopped fresh chives
2 tbsp. chopped fresh tarragon
2 tbsp. EVOO
1 tsp. lemon zest plus 1 tbsp. juice
1 small clove garlic, grated
Fresh vegetables, for serving
Preparation
In food processor, pulse all ingredients except fresh vegetables; season. Transfer dip to bowl. Serve with vegetables.
