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This dip is the perfect appetizer- super delicious, yet decently light, lean and healthy.
What's your favorite kind of appetizer?
Me? I love serving something decently healthy and light. I usually spend a lot of time putting together a meal when we're entertaining, so I really don't want to spoil appetites on the appetizer. To me appetizers are just supposed to be a little tease, some small bites to socialize over, and to tide hunger over till dinner is served.
That's why I love a pretty crudite tray with a yummy dip. But did you ever notice how so many dips served with veggies are loaded with high fat, high calorie ingredients: mayonnaise, cheese, cream, half and half, bacon... It's not that those dips aren't tasty, they just don't leave a lot of room for a nice dinner. That's one of the reasons I'm crazy about this Lemon Tahini Dip. It's made up of Greek Yogurt, a bit of Neufchâtel cheese**, lemon zest and juice, a touch of honey and a splash of extra virgin olive oil. Oh, and tahini!
If you haven't heard of tahini, I bet you've tasted it. It's a main ingredient in most hummus. It's a staple in Mediterranean and Middle Eastern cuisine and is simply sesame seeds that have been toasted and ground. Kind of like peanut butter made from sesame seeds, in lieu of peanuts. It has a nutty flavor and is used in a vast array of recipes beyond hummus in the Middle East.
Tahini is an everyday product at Middle Eastern markets and is becoming more and more common at larger grocery stores, but you can also purchase it online (this is a super buy, 2 large jars for $10.49 - and free shipping if you have Amazon Prime).
I was initially introduced to the lemon-tahini combination many years ago at a fun little restaurant that Scott and I loved to visit. I was quite smitten with the first delicious taste and it's been on my "favorites" list ever since. I decided to put the flavors together in a dip and, after a bit of experimenting, I'm super pleased with the results.
This dip would also make a delicious spread on a sandwich. Sliced turkey, avocado, tomato, arugula, thin-sliced Havarti cheese and a generous slather of Lemon Tahini Dip on whole grain bread would be fabulous. If you have leftovers after entertaining, the dip can be transformed into a wonderful salad dressing too - just add enough additional water to thin to the right consistency and serve with a salad of field greens, cucumber, red onion, tomatoes and sunflower seeds - that's my favorite, but actually, it's good on just about any savory salad.
What are the tricks to making a beautiful crudite platter? I'm glad you asked, I've learned a few over the years. Use seasonal veggies, the freshest you can find. Show off what looks best at the market. I like to go for lots of texture and color. You might not think of using raw beets on a veggie tray, but I love them as they come in a rainbow of hues, and you'll often discover beautiful, alternating rings of color when you slice them open. They're crisp and super delicious when sliced in thin wedges. Radishes also come in lots of fun colors and shapes.
Another fun idea is to choose lots of different veggies in shades of the same color with different sizes, textures and shapes. For example, broccoli tips, green beans, asparagus, snow peas, pea pods, celery, green peppers, Romanesco (so gorgeous, have you seen it?) etc. Serve a dip in a pretty, contrasting color.
Choose veggies with different lengths and sizes, though not too big for nibbling. Look for ideas of how to cut the veggies that might be out of the norm. I had fun with my zucchini, can you tell? They're just sliced into very thin strips and rolled into little spirals. I secure them with a toothpick and then let them sit in an ice bath for about 30 minutes. After that I remove the toothpicks and they stay in the curled shapes, perfect for scooping up the yummy dip!
I love to use my mandolin for slicing stuff like this, as it's super simple to cut paper thin slices of zucchini, summer squash, beets, carrots, potatoes, asparagus, just about anything! It also makes thin and thick julienne strips and crinkle cuts. It's reasonably priced for a mandolin and the parts can be thrown in the dishwasher (except the metal blades).
I drizzled a bit of Basil Oil over the top of my Lemon Tahini Dip, but that's optional. A few fresh snipped chives, or finely chopped parsley would be pretty as well. A simple dusting of freshly ground black pepper or a pinch crushed red pepper is also nice.
Got a dinner party coming up? Have a evening planned with friends and you're in charge of the appetizer course? A picnic or potluck coming up on the docket? Surprise everyone with this delicious dip surrounded with a beautiful array of fresh veggies. Expect lots of compliments, but don't be shocked if you're the one asked to bring the appetizer again next time...
- 5 tablespoons tahini*
- ¼ cup Greek yogurt
- 2 ounces Neufchâtel cheese**
- finely grated zest of 1 small lemon
- 3 tablespoons fresh lemon juice
- 2 medium cloves garlic if your cloves are large, use just one
- ½ teaspoon honey
- 3 tablespoons water
- ½ teaspoon salt
- 1 tablespoon extra virgin olive oil
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Combine all ingredients, except olive oil, in a blender or food processor container. Blend or process till smooth. Remove to a bowl and stir olive oil in by hand. Serve with crudites, crackers, pita chips, etc.
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If, after being refrigerated, the dip is too thick, it can be thinned with a bit of water.
* Tahini is an everyday product at Middle Eastern markets and is becoming more and more common at larger grocery stores but you can also purchase it online (this is a super buy, 2 large jars for 10.49 - and free shipping if you have Amazon Prime). Once you've opened tahini, store it in the refrigerator to keep it from getting rancid.
** Neufchâtel cheese will usually be found right next to the cream cheese in the dairy section of the grocery store. It's lower in fat and has a slightly higher moisture content. If you can't find it or don't want to run out and buy it, cream cheese will work just fine.
Nancy says
What a lovely dip for veggies and a great topper for a chickpea taco with Mediterranean salad veggies on top. This will be a great addition to my next crudite' platter.
Chris Scheuer says
Thanks, Nancy, enjoy!
Courtney Gordon says
Hi, I’m just wondering why it says this takes 9 hours. Am I missing something?
Thanks,
Courtney
Chris Scheuer says
Nope, it's not you, Courtney. I changed recipe plugins a while back and it messed up all of my times. I'm slowly going back and correcting them but with over 1100 recipes, it's taking a while. I will go ahead and correct this one now. Thanks!
Tonya says
Chris, your dip is such a beautiful green. Mine turned out beige and not very appealing to the eye. How did you get the green color? It tastes delicious but I want to make sure my guests will want to eat it.
Chris Scheuer says
Hi Tonya, the green your seeing is from the lemon basil oil I drizzled on top. There's a link to that recipe in the post if you wanted to do that. You could also sprinkle some pretty fresh herbs on top and drizzle with a bit of nice olive oil.
Paule Caillat says
I will certainly try this. Tahini is easier to find here. Your (Scott's) photos are always beautiful.
Still trying to figure out how to get mustard to you ....
cheers from Paule and Olivier ... à Paris
Sherie Rodrigues says
Dear Scott and Dear Chris, an update. I wrote to you a couple of months ago about the 5 min bread I had in the oven that brought neighbours from far and wide. You were so nice to laugh at my joke. I was also making the cafe style blueberry muffins, and I have not stopped making them since. My son (the chef) requests them all the time and I just wanted to let you know that I think of you every time I bake them. Your site would have to be the best in all the internet land. I love you for working so hard to bring us the never fail recipes, even I can't go wrong. Your faithfully Sherie. lots of love to your family.
Laura (Tutti Dolci) says
I love homemade hummus so this dip has my name all over it. With the great flavors of lemon and tahini, and the fresh vegetables, I know this is a winner!
Susan says
I love when regular hummus is loaded with fresh lemon juice and I am so intrigued about trying this version, Chris. It looks delicious! Lovely, appetizing photos, as usual!
Monique says
The photos are so appetizing!
You are sure you don't want a small bistro?:)
Chris Scheuer says
Thanks Monique! That's such a sweet comment! I love that I don't have to make things over and over, like a restaurant. I get to be creative all the time.
Jennifer @ Seasons and Suppers says
Fabulous dip! My daughter is a huge tahini fan, so I'm going to surprise her and make this 🙂
Chris Scheuer says
I think she'll love it Jennifer!
Angie@Angie's Recipes says
YUM! Such a beautiful dip and who would have thought it's even good for you, Chris. I love that lovey basil oil drizzle too.
Chris Scheuer says
Thanks Angie! Both recipes are favorites around here!
Toni | Boulder Locavore says
This is gorgeous Chris! I love your delicious tricks to lighten it up but still keep it so flavorful. The crudités tips are excellent too!
Chris Scheuer says
Thanks Toni!
sue|theviewfromgreatisland says
We're so hooked on hummus that I haven't explored enough other options for healthy dips --- this one sounds so wonderful, and it gives me a chance to try out a new cheese, I've never bought Neufchâtel!
Chris Scheuer says
I thought you had tried everything Sue! You're always way... ahead of me!
Vicki Bensinger says
I always have a jar of tahini in my cabinet. I love the stuff and your version sounds so tasty and flavorful I will be sure to make this.
Chris Scheuer says
I always have tahini too Vickie and this is a wonderful way to use it besides hummus.
cheri says
great tips for a crudité platter, and oh my goodness this dip I'm a huge fan of hummus. beautiful presentation!
Chris Scheuer says
Thanks Cheri! If you like hummus, I think you'll love this.
Barb says
Sounds great! I will make it for a dinner party that I am having next weekend. I am planning to make your Lemon rosemary kabob recipe.. can it be served at room temperature? or is it better warm off the grill..also I am planning to use both breasts and thighs.. any advice?? Love all your recipes.. any chance of a cookbook?? Best always... Barb
Chris Scheuer says
Thanks Barb! I think the kabobs are best right off the grill for a dinner but if you're serving them in pitas they'd be fine at room temp. I think chicken thighs would be even juicier. They may need just a bit longer cooking time. The good thing is they don't dry out as easily as the breast meat. Hope your dinner goes well. I've thought about a cookbook but haven't had the time to pursue that yet 🙂