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BLACKLAND RECIPE

Original Chili Crisp

Lemon-Herb Yogurt Chili Crisp Dip

Thick Greek yogurt, lemon zest, and a little parsley and mint make a bright dip. Original Chili Crisp adds savory depth in a visible finishing swirl.

Prep time
10 min
Cook time
0 min
Total time
10 min
Servings
10 servings
Jump to recipe Shop Original
Thick ivory lemon-herb yogurt dip with a defined chili-crisp swirl, pita wedges, and roasted carrots

About 1 1/4 cups; 10 servings of 2 tablespoons. Yield is approximate before optional thinning or variations.

Ingredients

  • 1 cup (240 g) plain whole-milk Greek yogurt
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 teaspoon finely chopped fresh mint
  • 2 tablespoons BLACKLAND Original Chili Crisp, divided
  • Diamond Crystal kosher salt, to taste, only if needed
  • 1 to 2 teaspoons cold water, for the optional bowl-sauce variation

Instructions

  1. Stir the Greek yogurt with the lemon zest, lemon juice, parsley, and mint until smooth. Use thick Greek yogurt; regular yogurt makes a looser sauce.
  2. Stir the chili crisp in its jar. Gently fold 1 tablespoon into the yogurt, leaving some streaks, and reserve the other 1 tablespoon.
  3. Taste with a piece of the food you will serve alongside, then add salt only if needed. The dip should hold a spoon groove and sit on pita without dripping.
  4. Spread in a shallow bowl, make a groove with the back of a spoon, and spoon the reserved 1 tablespoon chili crisp into it. Serve cold.

Serving Suggestions

These are serving ideas; accompaniments are prepared separately and are not included in the sauce yield or timing.

  • Scoop with prepared pita wedges.
  • Serve beside roasted carrots.
  • Add a spoonful to roasted or smashed potatoes.
  • Spread under a grain bowl before adding vegetables.

Optional Variations

  • For a parsley-only version, replace the 1 teaspoon mint with 1 teaspoon additional parsley.
  • For a spoonable bowl sauce, whisk in 1 to 2 teaspoons cold water before the chili crisp; keep the base version thick for dipping.

Storage & Make-Ahead

Cover and refrigerate at 40°F (4°C) or below for up to 3 days. Make the yogurt base up to 1 day ahead and reserve the finishing chili crisp until serving. Stir any released whey back in.

Serve cold; no reheating is needed. Refrigerate within 2 hours, or within 1 hour above 90°F (32°C). The mixed-in crisp will soften with time.

Contains milk. Pita commonly contains wheat; use suitable serving accompaniments if needed.

Original Chili Crisp adds savory depth to the cool lemon-yogurt base; half stays visible on the surface.

For another way to use this flavor, try Whipped Feta Garlic Shallot Chili Crisp or Original Chili Crisp Crispy Smashed Potatoes.