Creamy Spinach Tahini Dip
Servings 6
Ingredients
- 1 lb frozen spinach (about 4 ½-5 cups)
- ½ cup tahini
- ¼ cup plain Greek yogurt
- ¼ cup lemon juice
- 2 tbsp olive oil
- 1 tsp soy sauce or tamari
- 3 cloves garlic
- ½ tsp kosher salt
- Crumbled feta, for topping
- Crackers, pita chips, tortilla chips, and/or raw seasonal veggies (for serving)
Items you can prep ahead (optional)
- Thaw 1 lb frozen spinach + squeeze out the excess water
- Make the dip!
Instructions
- Thaw the spinach in the microwave in 30 second intervals until just thawed. Transfer to a fine mesh sieve and press/squeeze out the excess water. Transfer to a high-speed blender.
- In the blender, add the tahini, yogurt, lemon, olive oil, soy sauce, garlic, and salt. Blend until well combined. Taste and add more lemon or salt, if needed (I ended up adding an extra teaspoon of lemon and ¼ teaspoon salt). This dip is very thick, feel free to thin it out with a bit of water if you’d like.
- Add the dip to a shallow bowl and use the back of a spoon to swoosh the spread to create divots for the oil to rest! Give it a generous drizzle of olive oil and a sprinkle of feta cheese. Serve with crackers, pita chips, tortilla chips, and/or raw seasonal veggies for dipping.
Notes
Substitutions:
- To make dairy-free/vegan, use a dairy-free yogurt or skip the yogurt all together and add some extra lemon and tahini.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freezer for up to 2 months.
Leftovers + Repurposing:
- Make a sandwich! This dip is thick enough to act as a spread on toast. Make it a grilled cheese!
- This was extremely good paired with leftover yogurt ranch from the BLT Ranch Burgers. Make it a burger bowl or assortment of goodies on a plate - patty, ranch, spinach dip, crackers/veg, tomatoes, etc…
- Add dollops to bowls or with grilled meats and veg. You can thin it out a bit with water if you want a runnier consistency.