Leftovers are the mother of invention, at least in my kitchen. Case in point is this simple, tangy vegetable dip. Staring down the extra Lemon Tahini Dressing I had from dinner one night (and being that this is the year of no food waste), I didn’t want to waste one tasty drop. Into a dish of Greek yogurt it went and voila: a tasty dip for after school snack.  Paired with a bundle of spring carrots I had in the fridge, this dish didn’t last long on the counter.

Lemon Tahini Yogurt Dip

A simple dip using leftover tahini dressing blended with Greek yogurt. It makes a tasty side for crunchy vegetables. 

Course Appetizer, Snack
Prep Time 5 minutes
Servings 1 cup
Author katiemorford


  • 2/3 cup plain Greek yogurt
  • 1/3 cup Lemon Tahini Dressing (see notes)
  • 1 dash ground cumin or sumac
  • Favorite crunchy cut up vegetables , such as carrots, cucumbers, fennel, and bell peppers


  1. Put the yogurt and Lemon Tahini Dressing into a small bowl. Stir until smooth with a fork or whisk. Top with a dash of cumin or sumac. Serve with vegetables.

Recipe Notes

You can use the homemade Lemon Tahini Dressing found here or store-bought tahini dressing