Greek Yogurt and Tahini Dip for Tomatoes and Cucumbers

Ingredients

• 1 1/2 cup plain Greek Yogurt
• 1/3 cup finely chopped green onion, mostly green parts
• 1/2 cup sour cream
• 2 T tahini paste, at room temperature
• 2 tsp. sesame oil
• 1 tsp. Vege-Sal
• Tomatoes and cucumbers for serving

Directions

1. If the Greek yogurt looks loose, spoon it into a fine-mesh strainer and leave it to drain for about 15 minutes. While that sits, chop the green onion very finely.
2. In a bowl, whisk the low-fat sour cream with the tahini paste, sesame oil, and Vege-Sal or salt until smooth. Stir in the drained Greek yogurt, then fold in the finely chopped green onion.
3. You can put the dip out right away, or cover and refrigerate it for a few hours or overnight.
4. Serve it with grape tomatoes and cucumbers cut on the diagonal. Sugar-snap peas, strips of red or green bell pepper, broccoli, cauliflower, and celery would also be good for dipping.