Miso-Tahini Crudités Dip
A creamy, umami-rich dip made without cooking, perfect for fresh vegetable dippers with a sustainable flavor profile. This Japanese-inspired snack recipe, ready in about 10 minutes, blends tahini, white miso paste, rice vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp tahini
- 1 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tsp honey
- 1/4 cup water
- 1 clove, minced garlic
- 1/4 tsp sesame oil
- 2 cups carrot sticks
- 2 cups cucumber slices
- 2 cups bell pepper strips
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp tahini, 1 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp honey, and 1 minced garlic clove until smooth.
- Step 2: Gradually add 1/4 cup water while whisking until the dip reaches a pourable consistency; stir in 1/4 tsp sesame oil.
- Step 3: Cover and refrigerate for 30 minutes to allow flavors to meld, then serve chilled with 2 cups carrot sticks, 2 cups cucumber slices, and 2 cups bell pepper strips.
