'The Dip' by Alison Roman

by Emily White November 11, 2020

Ok, let's talk about this dip. It is DELICIOUS! I make it...mayyybe every other week, for sure once a month. It is tangy, creamy and has a slight kick. I use it as a dip for chips, celery, cucumber and what ever other veggies I have in the fridge. I also use it as a condiment! Yes, a condiment. I slather it on my burgers. I put a dollop on my fish dinners. I haven't tried it yet, but I am thinking it would be awesome with baked potatoes too! The one and only down side about this dip is that it is absolutely addicting. I literally have to force myself to not eat an entire bag of Kettle Brand Salt and Fresh Ground Pepper chips while scooping, and I mean SCOOPING (not dipping) the entire bowl of dip. Yes, this has happened and I had a terrible stomach ache afterwards..duh. And yet I still have to force myself to not do it again. It is that good. I am a lover of tang. Add a bit of spice and I am all over it. I once heard Alison Roman say that when her friends would have a get together (pre-Covid), they would expect and demand this dip. I understand this demand. Now I can't wait for get togethers where I can serve up this dip and make it a night to remember.

Before we get into the actual makings, I think it is important to talk about the lemon. I want to admit that I am not a yogurt fan. Depending on the size of the lemon, I some times use the entire lemon to mask the yogurt. Alison's recipe does not call for all this lemon but that is the beauty of the recipe! It is so versatile and you can taste as you go making it truly to your liking. One time I accidentally almost tripled the amount of red chile flakes! It was SO spicy but also so delicious. No, I do not prefer this amount of spice but still, I did SCOOP and not dip.

Let's make it already!

Ingredients

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)

Directions

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)

-Emily