Sour Spicy Sweet

Labor Day has come and gone, my friends, and it's time to pack away your white pantsuit for another year and prepare for the imminent takeover by our pumpkin overlords. In the meantime, though, as you're packing in as many picnics as possible before the weather turns, I highly recommend this amazing Spicy Tahini Dip for all your September snacking needs.

I love how thick and creamy this dip is, and that there are no weird ingredients or high-speed blenders required! Just dump everything in a bowl and whisk it up - the tahini makes everything nice and smooth, while the lime and spices give it a tangy bite that keep the sesame flavor from being too overwhelming or heavy. 

An embarrassing amount of this dip was transported into my mouth via roasted purple potatoes, because they're adorable and delicious, but you can and should eat this with raw veggies, baked tofu or tempeh, grilled corn or artichokes, or anything else that would benefit from this magical combination of flavors (hint: everything). Bonus: if you add a little water to thin it out, it magically transforms into a dressing for your favorite salad!

Spicy Tahini Dip

adapted from The Vegan 8

Makes about 1 cup

¼ cup tahini
¼ cup lime juice (this was one giant juicy mutant lime for me)
1 tablespoon maple syrup
1 tablespoon olive oil
1 tablespoon chili powder (or cayenne, or paprika - whatever you've got on hand)
1 tablespoon chopped cilantro
1 teaspoon garlic powder
1 teaspoon cumin
salt and pepper, to taste

Whisk together all the ingredients until you have a smooth, evenly blended mixture. Adjust the chili powder, lime, and maple syrup as necessary to achieve your desired taste and thickness, then shovel into your mouth with a spoon. Does this even count as a recipe??

Note the overflowing bowl of chili powder.  

Tahini looks like it would be tasty by itself...but it isn't.  

I Dip, You Dip, We Dip

Hello, friends! How are your hangovers this morning? 4th of July has come and gone, along with the near-constant soundtrack of fireworks and truly astounding number of American-themed clothing items that appear the exist in DC. Have no fear, though - America's birthday might be over but BBQ season is not, so you still have plenty of opportunities to bust out this delicious Spinach Artichoke Dip for all your outdoor snacking needs.

I think we can all agree that artichokes are weird yet delicious, yes? After all, Pablo Neruda did write an ode to one. I don't know what determined soul stumbled upon this prickly little sprout and decided it would be a good idea to try to eat it, but I'm glad she did! The artichoke hearts in this recipe blend perfectly with the creamy cashews and leafy spinach - you'll end up with a dip that's crispy on top, gooey inside, and perfect when paired with tortilla chips.

A few tips! Go easy with the liquify setting once you add your spinach and artichoke hearts - a chunkier texture will help the flavors in this dip really shine through. Also, cook just until the mixture has set to maximize creaminess and that pretty green spinach color. Finally, double the recipe. Just do it - your guests will thank you!

Spinach Artichoke Dip
adapted from Livvy's 86lemons

¾ cup almond milk (soy is fine, too - just make sure it's unsweetened!)
3 tablespoons lemon juice
2 cloves garlic, sliced
½ teaspoon dry mustard
½ teaspoon paprika
¼ cup nutritional yeast
¾ cup cashews
2 cups spinach
2 cups artichoke hearts (avoid the ones that are marinated in oil -  they'll make your dip super greasy)
salt and pepper, to taste

Preheat the oven to 425 F and grab a glass 8x11 baking pan. Pour everything except the spinach and artichokes hearts in a blender and go to town - you want a thick, smooth liquid that has a similar consistency to gravy.

Tiny bowl! Or giant hands?

Look at these shiny little nuggets.

Toss the spinach and artichoke hearts into the blender and pulse just until they're roughly chopped and evenly incorporated throughout the mix. Pour all this deliciousness in your baking pan and pop it in the oven.

Smooth it out. 

Cook for 16-18 minutes - the dip shouldn't jiggle when you shake the pan, and the edges should be oh so slightly browned. Serve warm with tortilla chips or your favorite raw veggies.