This dip is tangy, smoky and spicy thanks to the Smoked Harissa Paste included in our Street Food box (shipping through the end of August!). It takes mere minutes to whip up and makes a great snack or unique appetizer for your next backyard gathering. Our smoked harissa dip recipe is light and flavorful, so it's bound to please any guest. Use a coconut yogurt substitute for a vegan recipe, or make it as written for vegetarians and omnivores alike!
Smoked Harissa Dip
This smoky, tangy dip makes a stand out appetizer suitable for almost any diet.
Use a vegan yogurt substitute to make this recipe dairy-free!
1 1/2 cups Greek yogurt (or plain, unsweetened non-dairy substitute)
3 Tbsp HLTHPNK smoked harissa paste (included in our Street Food box, shipping through the end of August)
2 Tbsp fresh squeezed lemon juice
1 Tbsp + 2 Tbsp extra virgin olive oil, separated
1 Tbsp roasted garlic (see first step)
1 tsp kosher salt
To roast your garlic:
Preheat your oven to 350°F.
Slice the top off of a whole head of garlic, then wrap it upright in foil, leaving the top open.
Place onto a small pan or oven-safe dish.
Cover the garlic head with 2 Tbsp oil, then seal up the foil.
Bake for 20-30 minutes, until garlic is very fragrant.
Remove from oven and allow to cool while sealed in the foil.
Combine all ingredients except garlic in a medium bowl and whisk lightly until incorporated.
Once roasted garlic is cool, mash it with a fork and then whisk into the dip.
Serve immediately or store in the fridge for up to a week. Serve with fresh cut veggies, crackers, pretzels, pita, or crusty bread.