Ingredients
3/4 cup plain 2 percent Greek yogurt
3 tablespoons tahini
1 tablespoon fresh lemon juice
1 chopped scallion, plus more for garnish
1/2 teaspoon coarse salt
Preparation
Stir together yogurt, tahini, lemon juice, 1 chopped scallion, and salt in a small bowl. Dip can be stored in refrigerator, in an airtight container, up to 3 days. Garnish with more chopped scallions before serving.
