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.
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