Creamy sesame turmeric dip from Nothing Fancy: Unfussy Food for Having People Over (page 26) by Alison Roman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pandan on May 05, 2026

    This was great! Mine was justa little bit more liquid because I used regular Germancream cheese which isn’t as solid as the American one. Served this on Easter. So easy and definitely would make again!

  • katylynnf on March 15, 2026

    Delicious! I preferred this with crackers over vegetables. Used the Milton GF crackers and it was great!

  • abbycox on January 25, 2026

    Did it with whipped cream cheese. Was underwhelmed given the way Roman hypes it as her go-to, but it was easy to make and people liked it

  • michalow on December 14, 2025

    I thought this was just okay, but it was pretty popular at the party I took it to. I would consider taking it to another potluck, because people liked it and it is so easy.

  • RightHemisphere on August 11, 2021

    Made the ricotta version, but I would like to try it with whipped cream cheese too. Lovely, flavorful, and made a great addition to our snack spread on two occasions. Loved it with the Ak-Mak crackers, and thought it was especially good with roasted beets. Lesson learned: maybe skip the light-colored linens with this drippy turmeric dip when hosting guests. Ha.

  • bernalgirl on July 22, 2021

    I made this for a weekend gathering, subbing labne for sour cream and using both black and white sesame seeds. I think with the labne it needs a bit more tahini and other flavors — and more salt as noted. But it was great with pita chips, and a beautiful and easy addition to pre-dinner apps. I tried the leftovers under an olive oil poached egg, which was nice, but it was absolutely delicious served cold under roasted tomatoes and fennel with beets — thank you Ottolenghi for the inspiration. I was sad when I ran out and had to find something else for breakfast. Will definitely make this again.

  • AndieEats on April 28, 2021

    Made with ricotta and Greek yogurt. The texture was nicer (firmer) after being in the fridge overnight. Definitely second the reminder to thoroughly salt it. Adjusted the topping with more sesame seeds, turmeric, some ancho chile, and a pinch of red pepper flakes. I’d consider adding a little spice to the dip the next time in the food processor too.

  • mlbatt on February 27, 2020

    Made with labne, thought I'd burned the turmeric, but it was fine. Make sure to add plenty of salt. The flavor improved after sitting out for a while. Great with celery and Ak-Mak crackers.

  • Astrid5555 on February 22, 2020

    Made with cream cheese as written. A delicious surprise, used as a dip for home-made focaccia bread.

  • Ehcoggin on November 12, 2019

    I made this with a combo of greek yogurt and sour cream and it was still so rich even without the cream cheese. It initially was the underdog of dips in this book but now it is my front runner!

  • Lepa on November 09, 2019

    I made this with ricotta (an option in the recipe) and it was watery and flavorless. I am guessing it would be totally different - and better - with cream cheese as they don't seem similar in texture or flavor at all. I may try it again with cream cheese but I'm not sure.

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