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Pine Nut Dip

You will adore this savory Mediterranean dip. It is sensational spooned over Spicy Chicken Thighs or is equally delectable when served as a dip with endive leaves or your favorite low-carbohydrate vegetables.


1 cup pine nuts
teaspoon coarse salt
2 cloves garlic
teaspoon freshly ground pepper
5 tablespoons tahini
2 tablespoons plain yogurt
⅛ teaspoon cayenne pepper
cup fresh lemon juice
cup minced fresh cilantro or parsley
cup (or more) cold water
1 tablespoon extra virgin olive oil


Serves: 12


Place the pine nuts and garlic in the work bowl of a food processor fitted with a metal blade (or in a blender) and process until the mix­ture forms a paste. Add the tahini, yogurt, and lemon juice and blend well. Add the water, one tablespoon at a time, and process until the dip is the consistency of sour cream.

Add the olive oil, salt, pepper, and cayenne and blend. Add the cilantro or parsley and pulse to blend lightly. Taste for seasoning. If serving the sauce as a dip, garnish the top with a sprig of parsley or cilantro.

EACH SERVING PROVIDES:- 3g carbohydrates, 117 calories, 4g protein, 11g fat, 1g dietary fiber, 82mg sodium, 0mg cholesterol

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