Make Ahead

Pancetta Horseradish Dip and Chips for Company

March 30, 2011
3 Ratings
  • Makes about 1 1/2 cups
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

Test Kitchen Notes

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

What You'll Need
  • For the Dip
  • 1/4 pound homemade pancetta cut into lardons
  • 3/4 cup sour cream
  • 3/4 cup 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
  1. Cook the pancetta lardoons in a heavy bottomed frying pan until nicely browned. Drain on paper towels & let cool.
  2. Chop the parsley, chives, and thyme together until fine.
  3. 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.
  4. 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.
  5. Serve with the chips and your favorite cut vegetables.

See what other Food52ers are saying.

  • Helen's All Night Diner
    Helen's All Night Diner
  • testkitchenette
Part time kitchen witch, full time foodie. KCBS Certified Barbecue Judge.

4 Reviews

Helen's A. April 14, 2011
Thank you so much for your wonderful comments. So glad you enjoyed it!!!
testkitchenette April 14, 2011
It was delicious! It's going on some balsamic syrup massaged kale tonight!
testkitchenette April 7, 2011
I will be testing this and am looking forward to it!
Helen's A. April 7, 2011
Thanks for testing this! I hope your and your family enjoy it. My husband loves it! If you can't find pancetta, just use your favorite bacon... Looking forward to hearing your thoughts.