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A polished, chic choice for any evening event
Examples of the principle in action: Crazy Feta + Harissa (both bold) Lemon herb tahini (bright, acidic) Hummus + Tzatziki (both cool and mild) Hot harissa vinaigrette (heat and acidity) Hummus + Eggplant Dip (both mild and earthy) Skhug (herbaceous heat) Hummus + Crazy Feta (creamy + spicy) Greek vinaigrette (clean and acidic) The rule: if your dips are rich and bold, choose a dressing that is acidic or fresh
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Ingredients tablespoon grated shallot or onion - grated with a microplane (feel free to chop or dice if you prefer, use 1 tablespoon) tablespoon dill relish cup mayo 2 tablespoons sour cream 1 tablespoons chili sauce - or ketchup and/or sriracha (or hot sauce for a spicy kick) 1 teaspoons horseradish teaspoon Worcestershire sauce teaspoon paprika Instructions Mix all the ingredients, and refrigerate for 20-30 minutes or up to 2 weeks. tablespoon grated shallot or onion, tablespoon dill relish, cup mayo, 2 tablespoons sour cream, 1 tablespoons chili sauce, 1 teaspoons horseradish, teaspoon Worcestershire sauce, teaspoon paprika Notes Grating the shallot (or onion) keeps the texture smooth while still adding that great oniony bite
When ready to cook, add the rest of the chicken stock and eggs to the mixture and combine everything
Notes When prepping the broccolini, I cut off the ends and grill them whole
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