Every Helping
Sign in

Snack recipe · from the recipe book

Lemon Tahini Yogurt Dip with Mint and Crudités

A creamy, nutty yogurt dip brightened with lemon and fresh mint, topped with toasted sesame and served with crisp, cool vegetables.

Lemon Tahini Yogurt Dip with Mint and Crudités

Ingredients

  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 2½ tbsp40 gTahinistirred well
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • 1 clove3 gGarlicfinely grated
  • 1½ tbsp chopped8 gFresh mintfinely chopped
  • ½ tsp1 gGround cumin
  • ¼ tsp1.5 gSalt
  • 2¾ tsp8 gSesame seeds
  • 1¾ tsp8 gOlive oil
  • 1 medium119 gRed bell peppercut into strips
  • 1⅔ cups florets150 gBroccolicut into small florets
  • 3 stalks120 gCelerycut into sticks
  • 2½ cups chopped120 gRomaine lettuceinner leaves separated

Steps

  1. Set a dry skillet over medium heat, add the sesame seeds and cumin, and toast, stirring, for 2 to 3 minutes until the seeds are golden and fragrant; tip onto a plate to cool.
  2. In a bowl, whisk the tahini with the lemon juice and garlic until thick and smooth.
  3. Whisk in the Greek yogurt, lemon zest, salt and half of the mint until creamy.
  4. Spoon the dip into a shallow bowl, swirl the top, drizzle with the olive oil, and scatter on the toasted sesame-cumin mixture and the remaining half of the mint.
  5. Arrange the bell pepper, broccoli, celery and romaine around the dip and serve.

Contains: Milk, Sesame.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book