Harissa Yogurt Dip Recipes

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 AND MINT GREEK YOGURT DIP

Steps:

• HEAT oil and garlic in a small skillet over medium high heat, stirring often until the garlic is fragrant and just barely starting to brown, 1to 2 minutes. POUR into a large heat-proof bowl and whisk in harissa. Whisk in yogurt, mint, lemon juice and salt. SERVE immediately or refrigerate up to 3 days. Stir before serving.

HARISSA DIP

Steps:

• Add the garlic, olive oil, lemon juice, and salt to a small mixing bowl and blend with a whisk until the salt is dissolved.
• Add the harissa and greek yogurt and stir well.
• Taste and adjust with more harissa or yogurt.
• Add the grated cucumber and stir.

HARISSA YOGURT

Steps:

• Place all ingredients in a mixing bowl and mix well until fully combined. Refrigerate covered until use. For best flavor allow the yogurt to chill for at least 1 hour prior to serving to allow the flavors to meld.

HARISSA-ROASTED CARROT DIP WITH SEEDY-CHEESY CRACKERS

Steps:

• For the crackers: Combine the flour, flax seeds, millet, sesame seeds, poppy seeds, salt and lemon zest in the bowl of a food processor fitted with the blade attachment. Give it a few pulses to combine and break up. Add the butter and feta, pulse until the mixture is evenly combined and the butter is in pea-sized bits. Continue to pulse while drizzling in the water, then pulse until the mixture clumps together and forms a dough. Turn out onto a piece of plastic wrap, flatten into a disc, and wrap tightly. Refrigerate for at least 30 minutes or until cold and firm.
• Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Roll the dough out onto a lightly floured surface to a scant 1/8-inch-thick. Cut into 2-inch squares or other 2-inch shapes and arrange on the prepared baking sheets about a 1/2-inch apart (makes about 60 crackers). Bake until golden and the edges are dark, start checking at 18 to 20 minutes. Let cool on the pans. These can be stored on the counter in an airtight container for up to 5 days.
• To serve, spoon some Harissa Roasted Carrot Dip in a bowl and swirl around the top. Drizzle with some extra-virgin olive and a pinch of flaky salt. Serve with the crackers.
• Preheat the oven to 425 degrees F.
• Line a baking sheet with parchment paper. Spread the carrots, onion, pepper and garlic on the prepared pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and several turns of black pepper and toss everything around to coat. Roast in the oven until softened and edges begin to get dark browned and charred, start checking at 35 minutes. Remove from the oven and cool slightly.
• In a food processor, combine the roasted carrot mixture with the lemon juice, harissa, cider vinegar and smoked paprika and blend until smooth, stopping to scrape the sides as necessary. With the motor running, slowly stream in the remaining 1/4 cup olive oil. Taste and adjust seasoning. Refrigerate until ready to 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 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.

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.