Ingredients
Scale
- 1 cup Greek yogurt (full-fat for creaminess, or low-fat as a lighter option)
- 1/2 cup sour cream (can substitute with crème fraîche for a richer flavor)
- 2 tablespoons mayonnaise (adds smoothness, but can be omitted for a tangier dip)
- 2 cloves garlic, finely minced (my Nonna Rosa’s garden always had the freshest garlic)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon smoked paprika (gives that warm, smoky undertone)
- 1/2 teaspoon cayenne pepper (adjust to taste for your preferred level of heat)
- 1 teaspoon ground cumin (a nod to the spices I discovered in Spanish markets)
- 1 teaspoon honey (balances the heat with a gentle sweetness)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley or cilantro (for a bright finishing touch)
Instructions
- In a medium mixing bowl, combine the Greek yogurt, sour cream, and mayonnaise. I always use a whisk here to ensure a smooth, creamy base without lumps—this reminds me of the mornings spent whisking marinara sauces with my mother, Elena.
- Add the finely minced garlic and stir it in well. Fresh garlic is key; it adds that punch Nonna Rosa swore by to keep the kitchen lively.
- Mix in the lemon juice, smoked paprika, cayenne pepper, and ground cumin. I love this step because the spices instantly transport me back to my travels through Spain’s bustling markets, where the aromas are intoxicating.
- Stir in the honey carefully—it’s the quiet hero of this dip, balancing the heat and acidity. Taste at this point to adjust sweetness or heat levels, because cooking is all about trusting your palate, just like my mother taught me.
- Season with salt and freshly ground black pepper to your liking. I always go a bit lighter on salt, knowing that the dip will be paired with salted chips or veggies.
- Cover the bowl with plastic wrap and refrigerate for at least one hour. This resting time allows the flavors to marry beautifully—a trick I picked up from my Nonna, who always emphasized patience in the kitchen.
- Before serving, sprinkle the dip with freshly chopped parsley or cilantro. The fresh herbs add a pop of color and brightness, making the dip as inviting as a sunny day in Monterey’s garden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
