Tahini Ranch Dip

    makes 1½ cups (¼ cup per serving) · prep time: 10 minutes

    This is one of my favorite dips to bring to summer get-togethers. It is almost always the first appetizer to go. It is fresh and light, but incredibly flavorful. I like to serve it with sliced bell peppers. It also makes a great salad dressing. A garnish of finely diced bell peppers makes for a pretty presentation.


    • 1 packed cup fresh spinach leaves
    • ½ cup tahini
    • 1/3 cup water
    • 3 tablespoons chopped fresh dill weed
    • 2 tablespoons chopped fresh chives
    • 2 tablespoons apple cider vinegar
    • 2 cloves garlic, peeled
    • ¾ teaspoon sea salt
    • ½ teaspoon onion powder
    • ¼ teaspoon ground black pepper


    Place all of the ingredients in a blender or food processor and pulse until well incorporated. Store leftover dip in the refrigerator for up to 2 weeks.

    CALORIES: 125 | FAT: 11 g | PROTEIN: 5 g | TOTAL CARBS: 3 g | DIETARY FIBER: 1 g | NET CARBS: 2 g