Creamy Pepper and Leek Dip

Creamy Pepper and Leek Dip

By Kristen Faith | @kristenfaith_eats

This dip brings together two types of peppers: one sweet, one spicy. The result is creamy, aromatic, and the perfect balance of sweet heat.

INGREDIENTS:

  • Firehook Rosemary Sea Salt Crackers 
  • 1 Cup Shishito Peppers thinly sliced
  • 2 Cups Sweet Peppers thinly sliced (jimmy nardello, cherry peppers or mini red bell pepper)
  • 1 Cup Thinly Sliced Leek 
  • 16 oz. Labneh or Whole Fat Greek Yogurt 
  • 1/4 Cup Mayo (like Kewpie) 
  • 1 Tbsp Lemon Juice 
  • 2 Tbsp Dijon Mustard 
  • Chili Oil (optional)
  • Salt and Pepper to taste

INSTRUCTIONS: 

  1. Wash and Prep your ingredients.
  2. Using a large skillet on medium heat add a generous pour of olive oil to coat the pan. Add Sweet Peppers and Leeks. Stir and coat in the olive oil. Cook for 3 minutes until the leeks begin to soften. Season with a generous pinch of salt and 20 turns of freshly cracked black pepper. Cook an additional 2 minutes. 
  3. Once peppers have softened, add in thinly sliced shishito peppers. Cook for 3-5 minutes until peppers are bright in color and have softened. 
  4. To a blender add 1/2 Cup of the cooked pepper and leek mix, mayo, dijon mustard and lemon juice. Blend until smooth. In a bowl combine 16oz of Labneh or Whole Fat Greek Yogurt. Stir and fold until combined. Season to taste with salt and pepper. (if necessary). 
  5. Add dip to a serving tray/bowl. Add the remaining peppers and leeks over the top of the dip. Garnish with a drizzle of chili oil. 
  6. Serve with Firehook Rosemary Sea Salt Crackers and enjoy! 

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 8-10

  • Rosemary Sea Salt

    Rosemary Sea Salt

    Rosemary Sea Salt

    $6.99 USD
    $6.99 USD
    Delicate rosemary and flaky sea salt, baked together to crunchy snack perfection.
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INSTRUCTIONS: 

  1. Wash and Prep your ingredients.
  2. Using a large skillet on medium heat add a generous pour of olive oil to coat the pan. Add Sweet Peppers and Leeks. Stir and coat in the olive oil. Cook for 3 minutes until the leeks begin to soften. Season with a generous pinch of salt and 20 turns of freshly cracked black pepper. Cook an additional 2 minutes. 
  3. Once peppers have softened, add in thinly sliced shishito peppers. Cook for 3-5 minutes until peppers are bright in color and have softened. 
  4. To a blender add 1/2 Cup of the cooked pepper and leek mix, mayo, dijon mustard and lemon juice. Blend until smooth. In a bowl combine 16oz of Labneh or Whole Fat Greek Yogurt. Stir and fold until combined. Season to taste with salt and pepper. (if necessary). 
  5. Add dip to a serving tray/bowl. Add the remaining peppers and leeks over the top of the dip. Garnish with a drizzle of chili oil. 
  6. Serve with Firehook Rosemary Sea Salt Crackers and enjoy! 

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 8-10