Chef Reilly’s Tahina Dip


  • 1 c. soy sour cream
  • 2 Tbsp. tahina *
  • juice of 1 – 2 lemons
  • 1 – 2 garlic cloves, crushed
  • 1/2 tsp. ground cumin
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. fresh dill, optional
  • 2 Tbsp. water, optional


Combine all ingredients with a whisk, adding water to thin if necessary. You can add chopped tomatoes to this if you like.

* tahina is a thinner sauce than tahini, made from hulled, toasted sesame seeds. It is blended with olive oil until smooth.

Browse Cook(s): Greg Reilly
Browse Theme(s): Sauces and Seasonings

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.