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Dill Tahini Mayo Dip

Premium

5 min

Side

One-bowl / one-pot

No cook

10 ingredients or less

Budget-friendly
This creamy dill mayo comes together in just a few minutes. A small amount of tahini adds a subtle nutty flavour without overpowering the sauce. It’s lovely drizzled over bowls, served with roasted potatoes, used as a quick dip for veggies, or spread onto your favourite sandwich.

Servings

(2 Tbsp per serving)

Total

5 min

Prep

5 min

Contains

Sesame symbol

sesame

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Gluten symbol

gluten

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PUL small logo PUL team - June 8, 2026, 9:57 a.m.

🌟 RECIPE UPDATE: We’ve updated this sauce to make it creamier, more mellow, and better balanced. We’ve increased the vegan mayonnaise, reduced the tahini, and adjusted the dill, lemon juice, and seasoning for a smoother flavour and texture. We hope you enjoy the updated version! 💛 xo, Sadia (8 Jun 2026)

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Angie Courchaine - May 31, 2026, 8:04 a.m.

I should have read the comments--once I added the water, it seized up. It actually looked ok before that, if kind of thick. I ended up adding more water and a little more lemon juice, which didn't really work. I managed to save the texture with an immersion blender. I'm wondering if maybe the lemon juice measurement was in tsps and should have been in Tbsps? I did use room temp tahini (the kind they sell at co-ops, not the traditional kind), so maybe that was the issue when the cold water hit

PUL small logo PUL Team - June 1, 2026, 2:44 a.m.

Hey Angie, gosh, thanks so much for sharing your experience, and I’m really sorry the recipe gave you trouble. Your comment was genuinely helpful and prompted us to retest the recipe. We tried several versions, and I’ve just updated the recipe with the one that was the clear winner (just a heads-up that it might take up to 24h for the updated version to show on your device if you’re using our app). We increased the vegan mayo, reduced the tahini so it plays more of a supporting role, and adjusted the dill, lemon juice, and seasoning. The end result is much smoother and more balanced in flavour than the original. Thanks again for taking the time to explain what happened. It really helped us improve the recipe, and we hope you enjoy the new version if you give it a try 💛 xo, Sadia

Angie Courchaine - June 8, 2026, 10:23 a.m.

Thanks! I'll definitely try the new version! The flavor was promising, and I feel like I've used these same ingredients in dressing, so idk what weird science was happening.

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anon - March 18, 2025, 2:41 p.m.

I’m afraid I have to agree with the prior comment - this was inedible. I followed the ingredient list and directions exactly and all I got was a clumpy brown paste which was unsightly and tasted only of tahini. I tried to salvage it by adding more of the other ingredients but it went uneaten 😔My tahini was brown - maybe this only works with a very special type of tahini?

PUL small logo PUL Team - March 18, 2025, 4:27 p.m.

Hey friend, sorry to hear it didn’t turn out as expected! The colour and flavour of tahini can indeed vary. We're revisiting this recipe to help make sure it's the best version it can be 💛

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Kim Tee - Dec. 22, 2024, 7:01 p.m.

Not sure what happened, but this dip was inedible. The texture (oily, clumpy) and appearance (gray/brown) were off. But most importantly, it just didn't taste good 🫤

PUL small logo PUL Team - Dec. 23, 2024, 1:50 p.m.

Oh no, Kim, sorry to hear that! Tahini can vary quite a bit, and that might have been the issue. White tahini, made from hulled sesame seeds, tends to be milder and sweeter, while brown tahini, made from unhulled sesame seeds and often toasted, has a more intense and nutty flavour.

If you still have some of the dressing, you could try tweaking it. Adding a touch of sweetness, like agave or maple syrup, might help balance the flavours. A splash of lemon juice for some acidity could also make a difference. Hope that helps! 🫶

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Cindy A. - Nov. 3, 2023, 9:27 p.m.

Delicious!😋

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