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