This absolutely delicious recipe is shared by Elisa, a wonderful mom, wife, teacher, friend and cook…
We just returned from a trip to Turkey where we fell in love with this dish. It is so wonderful I serve it daily. Everyone else loves it, too, even the kids eat it up! It is great eaten immediately and holds well in the refrigerator for days – just like yogurt usually will. I like it best with a medium tart yogurt, and a little heavy on the salt. It is great made with full fat to nonfat yogurt. I especially love it on its own or in a bite with grilled lamb. It has inspired me to explore more ideas with plain yogurt – including making my own. YUM!
Haydari – Turkish yogurt with garlic and dill
(Recipe adapted from Binnur’s Turkish Cookbook)
2 cups creamy yogurt
3 – 5 medium garlic cloves, finely minced
½ tsp salt – to taste
4 tbsp fresh dill, finely chopped
Pinch of cayenne pepper
Pinch of crushed red pepper
Combine all the ingredients. Serve plain or with olive oil on top. Serve as a salad, side dish, or as a dip with pita slices, pita chips, or crudite.
Certainly not for those on a diet, this hearty and rich dip is best served with toasty two-bite sized sourdough slices, or if you have them, pita chips. Just thinking about it makes me want to eat it again. You’ll be amazed how fast a group will devour this. And yes, it’s true, everything is better with bacon.
Spinach-Artichoke Dip with Bacon
Makes 16 servings
2 garlic cloves, minced
2 (8-ounce) packages cream cheese, softened
2/3 cup grated fresh parmesan cheese, divided
5 center-cut bacon slices, cooked and crumbled
1 (14-ounce) can quartered artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry
Preheat oven to 350 degrees. Place mayo, garlic, and cream cheese in a large bowl; beat with a mixer at medium speed until well blended and creamy. Stir in ½ cup parmesan cheese, bacon, artichoke hearts, and spinach. Spread mixture into an 11×7-inch baking dish coated with cooking spray. Sprinkle with remaining parmesan cheese. Bake at 350 degrees for 25 minutes, or until thoroughly heated. Serve with toasted baguette slices or crackers.