Creamy Tahini Dip

This creamy, satisfying dip comes together in just a few minutes and is perfect for dipping chopped vegetables and chips. It also works well as a dressing for salads, rice bowls and taco salads.

  • Serves 1 cup
  • 10 mins prep
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    10 mins total
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  • ½ cup tahini
  • 3 Tbsp lemon juice
  • 2 Tbsp white or red miso
  • 1 Tbsp olive oil
  • 1 clove garlic, finely minced
  • Fresh cracked pepper
  • 5 – 6 Tbsp water
  • Que Pasa Thin and Crispy Sea Salt Tortilla Chips, for serving


  1. In a small bowl, stir together the tahini, lemon juice, miso, olive oil, garlic and pepper until combined. Whisk in the water a little at a time until you achieve your desired consistency.
  2. Serve with Que Pasa chips and cut up vegetables or use as a salad dressing or topping for rice or taco bowls.