This recipe is slightly adapted from the one on my chicken shawarma salad. I love it so much on all the things though, so it’s in my fridge pretty much all the time. Great on eggs, leftover chicken, salads, or sandwiches. Also, feel free to use whatever herbs you have lying around – I often sub in parsley for the dill or mint.
2 cloves garlic, minced or grated
Juice of one lemon (about 2 tablespoons)
½ C plain yogurt
¼ C mayonnaise
2 T tahini
1 T finely chopped dill
2 T finely chopped mint
½ tsp kosher salt
Combine garlic and lemon juice in a bowl and let sit for five minutes.
After five minutes add the yogurt, mayonnaise, tahini, dill, mint, and spice mixture. Mix to combine thoroughly.
Keywords: yogurt dressing, tahini dressing, garlic dip