Creamy Sesame Dip
Sorry for the late start! I’ve been distracted by trying NOT to focus on food in observance of the Jewish holiday of Yom Kippur. My youngest child decided to join me in fasting this year (as does my supportive non-Jewish husband, every year) so I spent some time this morning sharing my remedial understanding of this holiest day in my religion. For me, it boils down to self-reflection, in the name of atoning for one’s sins, and looking forward to another year of life where I can work harder to do better and be better.
This evening we will break the fast with my favorite dinner–bagels and all the trimmings. I know that my love for this meal is in large part due the amazing memories I have of sitting around the table with my Sobel family but it also has something to do with fasting. By sundown, I am hungry for it and have spent a good part of the day thinking about the perfect bite which for me is whitefish salad, with a squeeze of lemon, a ring of red onion and a smattering of capers on a toasted onion bagel. Tonight our table will overflow with more choices than we can consume so that everyone can have their perfect bite.
When thinking about today’s post, it occurred to me that a dip I have been making on repeat all summer long is the perfect appetizer for Yom Kippur. This Creamy Sesame Dip was the first recipe that I made from the aforementioned Nothing Fancy by Allison Roman (see Spicy Tomato-Marinated Feta). It was easy, subtly delicious and somewhat addicting.
The smooth sesame flavored cheese, swirled with amber-hued oil, seems to get better with each bite. Pita chips, naan wedges, seeded crackers…seemingly anything goes. But for me, the cherry on the sundae with this particular recipe was that despite being generous with the oil, each time I made the dish I found that there was always some oil leftover. Four times, to be exact. So what I do now is make the oil, store it in a jar in my refrigerator and be sure to always have a block of cream cheese, sour cream and tahini on hand. With that and a moment’s notice, I can have a dip ready to serve that will have your friends asking, what exactly is this? as they swipe just once more.
Easy fast and enjoy!
Creamy Sesame Turmeric Dip
Ingredients
Creamy Dip
- 8 oz cream cheese preferably at room temperature
- 3/4 c sour cream
- 1/4 c tahini
- 2 Tbls water
- kosher salt and freshly ground pepper
Turmeric Oil
- 1/4 c olive oil
- 2 Tbls sesame seeds
- 1 tsp ground turmeric
- flaky sea salt
Instructions
- Combine cream cheese, sour cream, tahini and water in the bowl of a food processor. Pulse until well blended and creamy. Season with salt and pepper.
- Heat the olive oil and sesame seeds in a small skillet over medum heat. Cook, swirling occassionally, until the sesame seeds are toasted and fragrant, 2 to 3 minutes. Add the turmeric and remove from the heat.
- Transfer the cream cheese mixture to a cute serving bowl and top with the sesame-turmeric oil. You should have some leftover which you can store in a jar and refrigerate for a later use. Finish with flaky sea salt and more pepper before serving.