*Smokey, spicy, cool and creamy: this dip is a new favourite*

These days I’ve been really into a satisfying chip dip situation. I initially explored my grocery store options but nothing really worked for me, all of the options tasted bland and gluey, not my vibe. I don’t often go for dips: usually a plain lays purist when it comes to chips but lately I’ve been wanting something more I decided to try my own using greek yogurt for it’s high protein content and near perfect dip texture. I’ve also been into the idea of veggies and dip and hummus just isn’t cutting it.

I decided to experiment with what I had in the fridge and I’m pretty happy with the results. This dip is spicy, tart and loaded with warming spices. Taking just a few minutes to come together, it’s been a great go-to for my afternoon snack. This would make a great addition to a spread of raw chopped veggies or a bag of kettle chips. Enjoy!

What is Harissa?

Harissa is a flavourful chili paste that originally hails from Tunisia and is very common in many Tunisian, Israeli, Moroccan, Libyan, and Algerian dishes.

Harissa’s flavour varies widely depending on the country of origin and the peppers used: Sometimes it's smoky; sometimes it's sharp and tangy; sometimes it's loose, saucy; other times it's thick and pasty. It all depends on the variety you purchase.

Here are my two favourite brands:

EnTube Harissa- this brand is quite mild and smoky, I prefer this specific brand for this dip recipe. I love the cute tube and find this keeps really well in the fridge.

El Tounsi Harissa- this brand is locally made in Ontario and comes in two varieties (mild and spicy). It has a sharp, spicy flavour and looser texture. I love using this in marinades and sauces.

If you can’t find harissa in your local grocery shop, you can try your hand at making it on your own. Find a recipe here!

*caramelized shallots and harissa paste*

Spicy Harissa Dip with Caramelized Shallots

Ingredients

1 cup full fat, plain Greek yogurt*

1 shallot finely sliced

1 Tbsp Olive oil

1-2 Tbsp of Harissa paste

1 tsp salt

½ tsp fresh pepper

Zest of a lemon

1 Tbsp lemon juice

* If you would like to make this dip vegan, I suggest substituting greek yogurt with ½ cup plain vegan yogurt and ½ cup vegan sour cream. This combo will give you the most comparable texture.

Directions

In a small pan on medium heat, saute the olive oil and shallots together until golden brown, add the harissa paste and continue to cook until fragrant and dark red.

Combine in a small bowl the yogurt, lemon juice, zest, salt and pepper. Add the harissa and shallot mixture and stir until thoroughly. Top with extra olive oil, flakey salt and herbs. Serve with chopped vegetables, chips or crackers and enjoy.

Store this dip in the fridge in an airtight container for up to 5 days