Dill-Tahini Dip

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This quick, simple dip from chef Stephanie Izard  is light and perfect for summer entertaining. The tahini, soy sauce, and harissa add complexity, and yogurt makes it nice and creamy. Serve the lightly seasoned dip as a snack with vegetables or with kebobs; as a marinade for grilled meats; or as a spread for wraps and sandwiches.

By
Stephanie Izard
Stephanie Izard

A 2011 F&W Best New Chef, Stephanie Izard is the chef of Girl & the Goat in Chicago. The season 4 winner of "Top Chef" and 2013 James Beard Award winner for Best Chef: Great Lakes, she also helms Little Goat, Duck Duck Goat, and Cabra,

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Dill-Tahini Dip
Photo: Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall
Active Time:
5 mins
Total Time:
5 mins
Yield:
2 cups
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons Thai seasoning soy sauce (such as Golden Mountain)

  • 2 tablespoons roughly chopped fresh dill, plus more for garnish

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon tahini

  • 1 teaspoon red wine vinegar

  • 1 teaspoon harissa

  • 2 cups plain whole-milk strained [Greek] yogurt

  • 1 teaspoon kosher salt

Directions

  1. Whisk together Thai seasoning soy sauce, dill, oil, tahini, vinegar, and harissa in a medium bowl until combined. Whisk in yogurt and salt until combined. Dip may be stored in an airtight container in refrigerator up to 2 days; garnish with dill fronds before serving.

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