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
about 1 1/2 cups
For the Dip
homemade pancetta cut into lardons
fresh cracked black pepper
freshly grated horseradish
flat leaf parsley
fresh chives chopped
freshly grated lemon peel, Meyer if you can get it
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.