With lots of sesame flavor, this sesame dip will be your go-to with challah.
Sesame dip used to be one of those I would buy weekly. One day, while standing in the aisle of the grocery, I thought to myself, “This is just sesame seeds and mayo–why am I buying it? Why don’t I just make it?”
When I went to actually prepare it, though, I realized that the dip wasn’t as simplistic as I thought. That didn’t mean the recipe wouldn’t be easy to prep, though–it just meant that a good dip was more than two ingredients.
When I mixed the sesame seeds and mayo, I felt it was missing that *sesame* flavor.
Tahini paste would help (it is blended sesame seeds, after all).
So would some sesame oil. Those two ingredients would really bring this all together.
I don’t mind making this on a Friday afternoon, because it doesn’t need any blender or pot. Besides for a bowl, there’s nothing else to wash.
Once I made the dip, my guests began asking me for the recipe. So, the next time I made it, I needed to actually measure!
Line a baking sheet with parchment paper. Add sesame seeds and bake for 15-20 minutes, until brown and toasted.
Let cool completely
Combine sesame seeds with ½ cup mayonnaise,
1 tbsp honey,
1 tbsp tahini paste,
1 tbsp sesame oil and 1 tsp soy sauce.
Note that this will taste differently when prepared with Hellman’s vs. a Jewish brand of mayonnaise. One is not better than the other, just different! Your choice will be a personal preference.
Sesame Dip
Ingredients
- ½ cup sesame seeds, toasted and cooled
- ½ cup mayonnaise
- 1 tbsp honey
- 1 tbsp tahini paste
- 1 tbsp sesame oil
- 1 tsp soy sauce
- salt and pepper, to taste
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Add sesame seeds and bake for 15-20 minutes, until brown and toasted. Let cool completely. Note that if you toast the sesame seeds in a pan, they will be a different color and it will change the look of the dip.
- In a bowl, combine sesame seeds with remaining ingredients. Store in an airtight container in the refrigerator. This is best made a day or two ahead of time to allow the flavor to combine. The dip will last in the refrigerator for at least 2 weeks.
Yum! Which brand tahini paste is good?
Looks good! Funny timing to post though – you’re not supposed to eat Sesame seeds on erev yom kippur
Ive never heard of that before so I dont think its a blanket halacha
Pardon my ignorance, why not?
From the OU website:
Shulchan Aruch (Orach Chaim 608:4) writes that on erev Yom Kippur, one should eat light foods that are easily digestible, so one will be able to daven on Yom Kippur with proper concentration. There is a common custom to dip challah in honey. Mishnah Berurah (608:16-18) writes that one should not overeat. It is proper to serve chicken, but red meat, and especially fatty meat, should be avoided. Wine and other intoxicating beverages should not be served. One should avoid foods that are overly spicy or vinegary. Sesame should be avoided, since it can cause reflux. Based on the Tur (Orach Chaim 604), some have a minhag to eat fish on erev Yom Kippur. However Kitzur Shulchan Aruch (131:12) writes that it should not be served at the seuda ha’mafsekes, but rather should be eaten earlier in the day.
We enjoyed the dip by the first seuda. By the time of the second seuda it was watery. Any idea why?
Thank you.
Could be the mayonnaise you used. Did you use hellmans or a Jewish brand? My dips sometimes get watery if I don’t use hellmans.
I used light Hellmann’s
Was so so good but turned watery the next day. I used light hellmans. Really wasn’t good not fresh
Made this for succos. I used Israeli mayo and it was DELICIOUS. It maintained the same consistency and flavor the whole time. Everyone loved it, such a fun switch up from the typical dips I make. Thank you!!
Made this dip for first days. Was delicous!!! Consistency stayed the same..thank you!
Hi! Wondering if anyone tried with toasted sesame oil rather than sesame oil. Thanks!
Made it for first days succos. I make my own mayonaisse so made it a bit heavier than usual and was DELICIOUS and great consistency till the end, which was a few days. Will make it again.
This looks delicious but I don’t like tahini. Anything I can substitute for it?