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Author Notes: This is the story of a dip that I thought had gone horribly wrong. I started out with all the ingredients featured in the mug shot. As soon as I started processing them in the blender I realized I probably grossly miscalculated how much liquid this recipe would create. I had a blender full of a heavy cream consistency,when I thought it would be ready as a dip. I had withheld one of the tomatoes, but that didn't help. I then added a block of queso fresco. That didn't help. I grated in a big chunk of cheddar cheese. That didn't help either. It remained creamy soup. So then I decided to switch to plan B: I cooked the whole batch. I grated in the second tomato. Along the way this became a velvety soup but with an interesting texture. I was going to offer this recipe simply salvaged as a thick, heavenly soup...but then after it fully chilled, it worked as a flavor rich dip afterall! This cooked version mellows all the flavors, but the aleppo adds a kick. This dip is really growing on me! I find myself craving it for snacks. —Sagegreen
- 1/2 cup Greek yogurt for soup
- 2 large plum tomatoes (@6 oz.)
- 1 tablespoon grated horseradish root
- 1 tablespoon grated celeriac
- 1 tablespoon grated celery stalk
- 1/2 cup cream cheese for soup
- 1/2 cup queso fresco
- 1/2 cup sharp cheddar cheese (Grafton, if available)
- 1/2-1 teaspoons Aleppo pepper
- 1/2-1 teaspoons hot sauce, to taste
- 1/2 teaspoon sea salt, to taste
- 1/2 teaspoon Worcestershire sauce
- cilantro or celery leaves for garnish
- queso fresco or grated cheddar for topping
- sprinkle of Aleppo pepper for garnish
- In a blender add the yogurt. Grate in one plum tomato, the horseradish, celeriac, and celery. You can use a box grater, large holes. Break up the cream cheese and queso as you add them to the blender. Add the grated cheddar, Aleppo, hot sauce, salt and Worcestershire. Process.
- Pour this mixture into a heavy saucepan or Dutch oven. Grate in the other plum tomato, leaving out the skin. Bring to a boil while stirring constantly. Reduce heat and simmer slowly for about 15 minutes.
- Serve warm with crumpled queso or grated cheddar as a soup or chill thoroughly and serve cold as a dip. Garnish with fresh cilantro or celery leaves.
- This recipe was entered in the contest for Your Best Recipe with Horseradish
- This recipe was entered in the contest for Your Best Dip