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.

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Credit: Photo by Antonis Achilleos / Prop Styling by Christina Dale / Food Styling by Emily Nabors Hall

Recipe Summary

active:
5 mins
total:
5 mins
Yield:
about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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