A hot name for a cool, creamy dip that you don’t have to feel guilty about eating by the tub (it’s yogurt!). This dip has been regularly but inconsistently on the shelves at Costco, but it’s comforting for addicts like me to have a homemade backup plan.
Ingredients
- 1 small tomato (about 2 ounce/55 grams), or 5-8 grape tomatoes (depending on size)
- 1 jalapeño pepper (green smooth peppers are generally mildest), or less of a hotter, more mature pepper (see note below)
- 3 tablespoons diced onion
- 1 clove garlic
- 1 teaspoon kosher salt (1/2 teaspoon table salt)
- 1 1/2 cups plain greek yogurt (thicker is better; fat content is your choice)
- 2 teaspoons paprika
Preparation
- Dice tomato (halve grape tomatoes) and put in a small food processor or blender.
- Cut jalapeño pepper like cutting around an apple core, avoiding the seedy center and pith. Roughly cut the pieces, removing stray seeds and pith, and add to food processor.
- Add onion and garlic. Puree until the vegetables are finely minced, with no chunks.
- Drain out excess liquid from the puree (use a fine-sieve colander, or simply pour out liquid carefully, using a spoon to hold back solids).
- In a bowl, add pureed vegetables, salt and paprika to the greek yogurt. Adjust salt to taste, and add more finely minced jalapeño if you like more heat.
- Serve with cut vegetables and pita wedges or chips.
Makes 2 cups dip.
Notes
- Tips for choosing jalapeños: young ones (green and smooth) tend to be mild; peppers get hotter as they age (green with white striations, green turning red, and fully red/ripe).
- I prefer using a mild green jalapeño: it’s easier to adjust the heat of the dip, and it adds some bell pepper flavor in addition to spice. If your jalapeño is potent and you are only using a small amount, you could also add a tablespoon of diced bell pepper to the mix. Take extra care with hot jalapeños to ensure the puree is very fine.
- Variation: try adding some smoked paprika in addition to regular paprika.
- Canadian dairy producer Skotidakis (originally a feta maker) uses both cow and goat milk in its thick greek yogurt base, and I couldn’t replicate the precise taste of the original dip using cow’s milk yogurt. But with a good thick greek yogurt, like FAGE, it comes close.
Here’s a link back to the post and pictures.
