Active Time
N/A
Total Time
20 MIN
Yield
Serves : Makes about 2 2/3 cups

How to Make It

Step 1    

Using the side of a knife, mash the garlic with a pinch of salt to a smooth paste. Transfer the garlic to a bowl and whisk in the yogurt, mayonnaise, buttermilk and pepper. Season with salt. Divide the dip into two bowls.

Step 2    

In a small skillet, cook the oil, tomato paste and harissa over moderately low heat, stirring, until lightly browned, 2 minutes. Let cool slightly, then whisk the mixture into one bowl of dip. Serve the dips side by side.

Make Ahead

The dips can be refrigerated for up to 3 days.

Serve With

Carrots, peppers, green beans, cucumber spears and pita chips.

Suggested Pairing

Creamy, rich sparkling wine: NV Taltarni Brut Taché.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5