Lemony Spinach-Tahini Dip

Ingredients

• fresh baby spinach
• garlic
• white miso paste
• tahini
• lemon juice
• pippali
• sesame seeds

Instructions

1. Lightly steam the spinach in a metal steamer basket over an inch (2.5cm) or so of boiling water in a covered saucepan or pot until wilted, about 2 minutes.
2. Squeeze out any liquid and set aside to cool.
3. In a food processor, mince together the garlic and miso paste.
4. Add the tahini, lemon juice, pippali, and the spinach.
5. Process until well blended and taste to adjust the seasonings.
6. Use a rubber spatula to scrape the dip into a bowl and sprinkle with the sesame seeds.
7. If not serving right away, cover and refrigerate until needed.
8. Properly stored, the dip will keep for up to 3 days.