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1/4 c Tahini (sesame seed paste)
3 tb Rice wine vinegar
2 tb Miso (soy bean paste)
2 tb Vegetable stock
2 ts Honey
2 ts Dark sesame oil
2 ts Low-sodium soy sauce or 2 ts Tamari
In a food processor or blender, puree the tahini, vinegar, stock,
honey, oil and soy sauce or tamari until smooth.
Spread the dip on whole-grain English muffins (or a brand with oat
Serve with fresh fruit.
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