I love peppers in all their forms, so I’m always looking for new ways to use them.
This harissa based dip only takes a few minutes to make and it’s great for dipping pita chips, or carrots, and I’ve been known to put it on a toasted cheese sandwich.
You add equal parts Greek yogurt and sour cream, then a pinch of salt, a couple of spoonfuls of harissa, and maybe a half a teaspoon of sugar.
Because the yogurt tends to dominate the flavor I dilute it with sour cream. It mellows out the base flavor and makes the aftertaste less potent.
–This dip is best if you put it in the fridge for 20 minutes or so before digging in.
When it comes to harissa, I have made my own, but I never seem to have the necessary ingredients on hand when I get the craving. So, instead, I buy Mustapha’s harissa in the jar, that way, since it keeps practically forever, I always have it when I want it.
I’ve tried Mina, the quality is good, but it’s a little sweeter than I like.
And the stuff in the tube is too bland for my tastes. I use it to add a little pepper flavor when I’m cooking middle eastern food that has a lot of liquid.
I also have a jar of dried harissa that I’ve never opened. I imagine you would put it in a bowl and add olive oil until you get the consistency you want. Or maybe you treat it like any other spice and toss it into the pot.
A final note:
If you’re going to use this on a sandwich you might want to spice it up. I just put some on a toasted cheese sandwich and it was too mild.