Hotel conference food can be hit or miss, and the food at my conference so far has been lacking. A light lunch coupled with a lack of the variety of afternoon snacks part of my normal routine, and by 2:00 yesterday I was hungry, cold, tired, and wanting to be at home to make some real food. Specifically, the delicious dip that I made on Sunday to go with spicy turkey burgers, a recipe that will be posted at a later date.
While prepping the dip for the first time, I made good friends with it, dipping raw zucchini and red peppers in it, then using it as a dressing for arugula. Oh the possibilities!
The goods:
2 cups Greek yogurt, I used 2%, but you could easily use 0%
1 cup roasted piquillo peppers, dried with a paper towel to remove as much moisture as possible
4-6 cloves garlic, I went for 6
1/2 TSP crushed red pepper flakes
sea salt and ground black pepper to taste
It’s spicy, creamy deliciousness, poured over a turkey burger, with pita triangles, and really I love vegetables, but this dip could get a veggie hater to give them another try.
I love the simplicity of this dip and the variations that could come from it. I have made similar dips before, but for some reason, maybe the proportions I used, this just rocked!
I am thinking of adding ginger, garlic, soy, and curry powder this weekend, and I can’t wait to make this for entertaining.
Other food this past weekend included my amazing zazu inspired couscous dish which I will post later in the week and this mezze platter from Sultan’s Kitchen in downtown Boston.
For less than $10, I had feta, hummus, tabbouleh, baba ghanoush, salad, grape leaves, and olives. It was divine!
I ALSO bought some summer reading this weekend, The Vintage Caper by Peter Mayle and Candace Bushnell’s One Fifth Avenue. I feel like some good trashy beach reads were missing from my life.
What have you been reading lately?
Tags: entertaining ideas, recipe, yogurt
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There are so many things I’d like to respond to.
First, the dip. I love using Greek yogurt as the base of my dips and one of my favorites is using Sriracha, lemon juice and garlic. And like you, I like to use it as a dip and a sauce in different dishes!
Second, I just recently started going to Sultan’s Kitchen since it is super close to my work. It is a little pricey for lunch but the falafel there is SO good!
Third, I’m reading Three Cups of Tea and it is totally inspiring me as I’ve been in a little bit of “what am I doing with my life/am I really happy with what I’m doing” funk right now. Totally recommend it!
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Now that’s a great lookin’ Greek spread!
I was just at a week long conference and the food was spectacular! They had a snack bar open throughout the whole day that had the usual suspects of cookies and brownies, but they also had fresh fruit, sliced fruit, mixed nuts, granola bars, teas, etc. It was amazing!
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ooo the color of that dip is beautiful! i am reading The Help and loving it. each chapter is written from a different person’s perspective (love that) and the overall tone is very positive amongst the civil rights movement and turmoil that saturated the south. candace bushnell screams summer read! hope you enjoy it!
keep dreaming about good foods and sooner or later you will be out of conference food hell! 🙂
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Ok you successfully have my attention with this low fat masterpiece. How can it taste bad it’s impossible. I am making this tonight and bringing it to my Weight Watchers meeting. Stuff like this could help me lose 26 more pounds. Thanks and keep up the great work here on this great blog!
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