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Author Notes: I have fond memories of the tubs of Bacon Horseradish Dip you could get in the 70's. Now that I know better, I make it myself. This is one of the things I came up with after making pancetta for Charcoutepalooza which I am "auditing". Use pancetta from the store or substitute your favorite bacon. Freshly-grated horseradish is best here, but the kind in the jar is ok. - Helen's All Night Diner - Helen's All Night Diner
Food52 Review: This dip is fantastic and extremely versatile. It came together very quickly, the most laborious task being rendering the pancetta. Then, a little bit of chopping and stirring and you are done. It's spicy and cooling at the same time. So far, it has been part of a cheese platter, a dip for cut vegetables, slathered on roasted salmon, and used as an impromptu salad dressing. - testkitchenette - testkitchenette
Makes about 1 1/2 cups
For the Dip
- 1/4 pound homemade pancetta cut into lardons
- 3/4 cups sour cream
- 3/4 cups non-fat GreekYogurt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 tablespoon Kosher salt
- 4 tablespoons freshly grated horseradish
- 1 tablespoon flat leaf parsley
- 1 teaspoon fresh thyme
- 1 tablespoon fresh chives chopped
- 1 teaspoon freshly grated lemon peel, Meyer if you can get it
- 1/4 teaspoon cayenne
For the Chips
- 1 packet sandwich size pita bread
- olive oil in a pump (Misto)
- your favorite course salt
- Cook the pancetta lardoons in a heavy bottomed frying pan until nicely browned. Drain on paper towels & let cool.
- Chop the parsley, chives, and thyme together until fine.
- Mix the sour cream and Greek yogurt in a bowl. Add in the remaining ingredients and stir to mix. Cover with plastic wrap and chill for an hour or longer.
- Meanwhile back at the ranch, preheat the oven to 350 degrees. Cut each pita around the edge with a small knife or scissors to yield 2 circles. Cut circles into 6 wedges. Spread on a sheet pan in one layer. You may need to do in batches. Spray the pita wedges lightly with olive oil. I use my handy dandy Misto. Sprinkle liberally with your favorite course salt. Toast in the oven until evenly golden brown. Watch them carefully! Cool on a rack.
- Serve with the chips and your favorite cut vegetables.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Recipe with Horseradish