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Tahini Yogurt Dip


  • 1 1/2 cups greek yogurt
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons tahini paste
  • 1 teaspoon kosher salt
  • 1 cup crumbled goat cheese
  • 1 cup green onion, chopped
  • 4 garlic cloves, chopped
  • juice of 1 lemon
  • Onion Thyme Harvest Snaps, crumbled


  • Place all ingredients, except for the Harvest Snaps into a medium sized mixing bowl. Stir well to incorporate. Place in the fridge for at least 1 hour.
  • Meanwhile, place a handful of Harvest Snaps into a baggie. Using a measuring cup (or another preferred hard object) crush the Harvest Snaps.
  • Remove the dip from the fridge. Top with crumbles and serve with Harvest Snaps and an assortment of veggies.


Tahini paste is ground sesame seeds and can be purchased at most grocery stores. Be creative with the flavor of Harvest Snaps you choose to top the dip with. I was drawn to Lentil Bean Onion Thyme. This dip is also excellent as a spread on toast or sandwich. I use 2% fat greek yogurt, however feel free to use the 0% fat option if preferred.