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?
