Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Yogurt-Tahini Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese Yield: 1 cup Ingredients ¾ cup plain 2 percent Greek yogurt 3 tablespoons tahini 1 tablespoon fresh lemon juice 1 chopped scallion, plus more for garnish ½ teaspoon coarse salt Directions 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. Rate it Print