New This Month

Yogurt-Tahini Dip

  • Yield: Makes 1 cup

Photography: Linda Pugliese

Source: Martha Stewart Living, September 2015


  • 3/4 cup plain 2 percent Greek yogurt
  • 3 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 1 chopped scallion, plus more for garnish
  • 1/2 teaspoon coarse salt


  1. Stir together yogurt, tahini, lemon juice, 1 chopped scallion, and salt in a small bowl. Dip can be stored in refrigerator, in an airtight container, up to 3 days. Garnish with more chopped scallions before serving.

Reviews Add a comment