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
What You'll Need
Greek yogurt for soup
large plum tomatoes (@6 oz.)
grated horseradish root
grated celery stalk
cream cheese for soup
sharp cheddar cheese (Grafton, if available)
hot sauce, to taste
sea salt, to taste
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.