Dill-Tahini Dip

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.

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
2 cups


  • 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


  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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