Harissa Yogurt Dip Food

HARISSA YOGURT DIP

Steps:

• Peel and mince garlic.
• Add garlic and oil to a small skillet and heat to medium-high. Sauté, stirring often, for approx. 1-2 minutes until garlic is fragrant. Remove from heat once garlic begins to brown.
• In a large bowl, add yogurt, sour cream garlic (in oil) and season with salt and garlic powder. Add one tablespoon each of harissa paste and lemon juice and mix well. Give it a taste and if you can handle the heat, add that extra tablespoon! Loving the lemon? Add another tablespoon. I loved mine with 2 TBSP each of lemon juice and harissa paste.
• Mix it all together and dive in with pita and veggies or use it as a zesty sandwich spread for a pita pocket or wrap. Making it in advance? It'll stay fresh 3-4 days in the fridge.

HARISSA DIP

Steps:

• Spoon the yogurt into a bowl.
• beat in as much harissa as you like.
• Stir in most of the coriander and mint, and season if you like.
• Tip into a serving bowl.
• garnish with the rest of the herbs and serve.

HARISSA TZATZIKI DIP

Steps:

• Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or cheesecloth fitted over a bowl. Salt the cucumber and let it sit 10 minutes. Thoroughly squeeze out any excess moisture using the cheesecloth or a towel.
• Add the drained cucumber to a bowl with the yogurt, harissa, lemon juice, honey, garlic and some pepper. Taste and adjust the seasoning if necessary.

HARISSA YOGURT SAUCE

Steps:

• Whisk ingredients in medium bowl. Season to taste sea salt.
• Cover, Chill and Serve.

VERSATILE DIP

Steps:

• Spoon the yogurt into a bowl and beat in as much harissa as you like. Stir in most of the coriander and mint, and season if you like. Tip into a serving bowl, garnish with the rest of the herbs and serve.