This is one of my favorite dips from Alison Roman's Nothing Fancy. By now, you're probably tired of seeing what is essentially becoming a catalog of AR's recipes; but, here's another one, just in case you haven't figured out how incredible her recipes are.
Ingredients:
8 oz. cream cheese or ricotta, preferably room temperature
3/4 cup sour cream or labne -- we use homemade labne
1/4 cup tahini
2 tbsp. water
kosher salt and freshly ground black pepper
14 cup olive oil
2 tbsp. white sesame seeds
1 tsp. ground turmeric
Flaky sea salt
FIRST: Combine the cream cheese, sour cream, tahini, and water in the bowl of a food processor. Pulse until well blended and creamy (alternatively, use a fork or spoon; there might just be a few lumps, which is actually fine). Season with salt and pepper.
THEN: Heat the olive oil and sesame seeds in a small skillet or pot over medium heat. Cook, swirling occasionally, until the sesame seeds are toasted and fragrant, 2-3 minutes. Add the turmeric and remove from heat.
FINALLY: Transfer the cream cheese mixture to a cute serving bowl and top with the sesame-turmeric oil. Finish with flaky salt and more pepper before serving.
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