Miso Tahini Dip

Great for dipping raw veggies into, especially Daikon!
3 tablespoons Miso
¾ cup cool water
¾ cup tahini
1 teaspoon grated fresh gingerroot
2 tablespoons chopped scallions
Mix the Miso and water until smooth.
Add the Tahini and mix until smooth. (It should haev the consitency of sour cream - if its too thick add a little more water).
Add the ginger and scallions.
Serve with vegetables for dipping.
(note: this will last several weeks in the refrigerator).