'The Dip' by Alison Roman
1/2 cup olive oil
4 scallions, white and light green parts thinly sliced
1 teaspoon crushed red pepper flakes (add a Chile sauce for color if you'd like)
2 tablespoons finely chopped cilantro
Flakey sea salt
Freshly ground black pepper
2 cups full fat Greek yogurt or labne or sour cream (I've always used yogurt)
2 tablespoons fresh lemon (I always double or more this amount as mentioned)
1. Heat the olive oil, scallions, crushed red pepper flakes, and cilantro in a small pot over medium heat. This is just to introduce, mix and bloom the ingredients together. We don't want to necessarily cook or see color. Once you start to see the oil sizzle, remove from heat and let cool enough to taste without burning your mouth.
*I love how this recipe is literally chop and add right into the pot versus a bunch of piles added at different times
2. Combine the yogurt and lemon juice in a medium bowl and season with salt and pepper. Taste! Add more lemon, salt or pepper if needed. Spoon in a third of the oil mixture and stir into the yogurt. Top with the the remaining oil mixture and swirl it on the top of the yogurt for a beautiful appearance. Sprinkle some extra cilantro, for more visual pleasure ;)
*remember, taste as you go! make it to your liking.
*while the oil is cooling and the dip has been mixed, I usually start to chop and gather my dipping bits
*to be completely honest, I am usually making this just for myself so I don't care about appearance and mix it all in and eat off it for the following 5-ish days:
There you have it. Yes, two-ish steps! Yes, it is that easy! And yes, you can refrigerate it and its good for 4-5 days to snack off of or slather on your daily meals. Think of it as a tangier ranch that you made from scratch! YUM!
Hope you make it! Enjoy it! And tag me in any photos you post! (@lavidataprut)