YOGURT-TAHINI DIP
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 48 g, Cholesterol 1 g, Fat 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 78 g
YOGURT-TAHINI DRESSING
Steps:
- Combine ingredients in a bowl. Drizle over cooked broccoli, cauliflower, or beans. Or serve it as a dip for barley cooked vegetables.
TAHINI AND YOGURT SPREAD
Steps:
- In a bowl, combine the garlic and tahini. Mix in the yogurt, lemon juice and paprika. Add salt to taste.
- Serve in a Middle Eastern vegetable sandwich in pita bread
SUDANESE YOGURT AND TAHINI DIP
Make and share this Sudanese Yogurt and Tahini Dip recipe from Food.com.
Provided by PalatablePastime
Categories Fruit
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together garlic, salt, black pepper, and tahini until smooth.
- Add yogurt and lemon juice, a little at a time, mixing well after each addition, until it is like a thick cream.
- Sprinkle with parsley and serve with chopped vegetables, and warm pita bread, if desired.
Nutrition Facts : Calories 261.4, Fat 19.4, SaturatedFat 2.8, Cholesterol 0.8, Sodium 63, Carbohydrate 16.2, Fiber 3.9, Sugar 3.8, Protein 9.8
CUMIN & TAHINI YOGURT DIP
Make and share this Cumin & Tahini Yogurt Dip recipe from Food.com.
Provided by English_Rose
Categories Lemon
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pound the garlic and 1 tsp sea salt in a pestle and mortar until smooth; transfer to a bowl and mix with the yoghurt, tahini, lemon juice and cumin. Add 30ml of water and stir till smooth then chill until required.
- Drizzle with olive oil and sprinkle with a little more cumin. Serve with pita bread.
SUMMER SQUASH, TAHINI AND YOGURT DIP
Just when I thought I would never find anything new to do with the two small summer squash that were lingering in my refrigerator I came across this dish in Paula Wolfert's book "The Cooking of the Eastern Mediterranean." A simple combination of cooked squash, drained yogurt, garlic and tahini, it's another example of how you can make yogurt dips with just about any vegetable.
Provided by Martha Rose Shulman
Categories easy, appetizer
Time 1h15m
Yield 1 scant cup, serving 4 to 6 as a spread or dip
Number Of Ingredients 10
Steps:
- Heat the olive oil over medium heat in a small skillet and add the summer squash. Cook, stirring, until the squash is very soft and all of the liquid has evaporated from the pan. Season to taste with salt and pepper.
- Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a purée. Add the cooked squash and mash to a rough purée. In a medium bowl, stir together the tahini, lemon juice, and a tablespoon of cold water until smooth. Add the yogurt and mix together. Stir in the squash and garlic and combine well. Season to taste with salt and pepper. Transfer to a serving dish and allow to sit for 1 hour or more before serving. Serve at room temperature, garnished with a sprinkling of ground cumin.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 117 milligrams, Sugar 1 gram
TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)
Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips.
Provided by Lobbylady
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 10h25m
Yield 16
Number Of Ingredients 7
Steps:
- Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
- Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
- Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 21.1 calories, Carbohydrate 2.8 g, Cholesterol 1.7 mg, Fat 0.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 44.6 mg, Sugar 2.3 g
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