📝 About This Recipe
This vibrant Mediterranean-inspired dip marries the cooling, velvety texture of strained Greek yogurt with the deep, smoldering heat of Spanish pimentón de la Vera. A blooming technique for the spices ensures every bite is infused with a rich, campfire-smoke aroma, balanced by a bright zing of fresh lemon and raw garlic. It is an effortlessly sophisticated spread that elevates the humble appetizer into a centerpiece of bold, complex flavors.
🥗 Ingredients
The Creamy Base
- 2 cups Full-fat Greek Yogurt (cold, preferably 5% or 10% milkfat for maximum creaminess)
- 1/4 cup Labneh or Cream Cheese (softened, to add body and a slight tang)
- 1 tablespoon Fresh Lemon Juice (freshly squeezed)
- 1 tablespoon Extra Virgin Olive Oil (high quality for folding into the base)
The Spiced Bloom
- 3 tablespoons Extra Virgin Olive Oil (for tempering the spices)
- 2 teaspoons Smoked Paprika (Pimentón) (use 'Dulce' for mild or 'Picante' for a kick)
- 2 pieces Garlic Cloves (very finely minced or grated into a paste)
- 1/2 teaspoon Cumin Seeds (toasted and lightly crushed)
- 1/4 teaspoon Red Chili Flakes (optional, for extra warmth)
Seasoning & Garnish
- 3/4 teaspoon Kosher Salt (adjust to taste)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Fresh Mint Leaves (chiffonade or finely torn)
- 1 tablespoon Toasted Pine Nuts (for a buttery crunch)
- 1 teaspoon Lemon Zest (from the lemon used for juice)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the cold Greek yogurt and softened labneh. Use a whisk to beat them together until the mixture is completely smooth and aerated.
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2
Fold in one tablespoon of olive oil, the fresh lemon juice, and the lemon zest. Stir until the oil is fully incorporated and the yogurt looks glossy.
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3
Season the yogurt base with kosher salt. Taste and adjust; the yogurt should be bright and seasoned but will gain more depth once the spiced oil is added.
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4
Spread the yogurt mixture onto a shallow serving plate or a wide, low bowl. Use the back of a spoon to create deep decorative swirls and 'wells' to catch the spiced oil later.
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5
In a small skillet or milk pan, heat the 3 tablespoons of olive oil over medium-low heat for about 1-2 minutes until shimmering but not smoking.
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6
Add the minced garlic to the warm oil. Sauté for only 30-45 seconds, just until fragrant and barely starting to turn golden. Do not let it brown or it will become bitter.
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7
Immediately stir in the smoked paprika, crushed cumin seeds, and chili flakes. Remove the pan from the heat instantly; the residual heat will 'bloom' the spices without burning them.
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8
Let the spiced oil cool for about 3-5 minutes. If it's too hot, it will melt the yogurt; it should be warm but touchable.
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9
Slowly drizzle the warm, crimson-colored paprika oil over the yogurt, ensuring it settles into the swirls you created earlier.
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10
Scatter the chopped parsley, mint, and toasted pine nuts over the top for texture and a burst of herbaceous freshness.
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11
Finish with a final tiny pinch of smoked paprika and a crack of black pepper if desired.
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12
Serve immediately while the oil is slightly warm and the yogurt is cool for a beautiful temperature contrast.
💡 Chef's Tips
Use high-quality pimentón de la Vera for the most authentic, deep-smoke flavor profile. If your yogurt is watery, strain it through cheesecloth for 2 hours before starting to achieve a thicker, 'dip-able' consistency. Be extremely careful when heating the paprika; it has a high sugar content and can burn in seconds, turning the oil acrid. For a dairy-free version, use a thick coconut-based yogurt and omit the labneh. Make the yogurt base up to a day in advance, but always add the warm spiced oil just before serving to maintain the vibrant color and aroma.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crisp za'atar-dusted pita chips. Pairs beautifully with a chilled glass of dry Rosé or a crisp Sauvignon Blanc. Use it as a cooling side dish for spicy grilled lamb kebabs or roasted chicken. Accompany with a platter of crunchy raw vegetables like Persian cucumbers, radishes, and snap peas. Dollop over roasted sweet potatoes or carrots for a smoky, creamy finish.