Greek Yoghurt Harissa BBQ Dip with Roasted Garlic
This creamy harissa dip combines thick Greek style yogurt with roasted garlic, olive oil and warm spice for a fresh but full-flavoured barbecue side. It’s especially good with grilled chicken, lamb, vegetables and flatbreads when you want cooling texture with gentle heat.
Ingredients
- 250 g Greek style yogurt
- 1 whole garlic bulb
- 1½ tbsp harissa paste
- 1 tbsp extra virgin olive oil plus 1 tsp for the garlic
- 1 tbsp lime juice
- 1 tsp apple cider vinegar
- ½ tsp smoked paprika Pimentón
- ¼ tsp Maldon sea salt crushed
- ¼ tsp black pepper
- 1 tbsp finely chopped fresh chives
Optional finish
- 1 tsp olive oil
- pinch of smoked paprika
- extra chopped chives
Instructions
Roast the garlic
- Trim the top off the garlic bulb so the tops of the cloves are exposed. Drizzle with 1 teaspoon olive oil, wrap loosely in foil and roast until soft and golden. This can be done in a covered barbecue over indirect heat or in the oven at 200°C for about 35 to 40 minutes.
Cool and squeeze
- Let the garlic cool enough to handle. Squeeze the softened cloves into a bowl and mash them with a fork until you have a rough paste.
Build the base
- Add the Greek style yogurt, harissa paste, 1 tablespoon olive oil, lime juice, apple cider vinegar, smoked paprika, Maldon sea salt and black pepper to the bowl with the garlic.
Stir until evenly mixed
- Mix thoroughly until the dip turns a warm pink-orange colour and the garlic is well distributed through the yogurt.
Fold in the chives
- Add the chopped fresh chives and stir them through gently so the dip keeps its speckled look.
Rest and finish
- Chill for 20 to 30 minutes if you have time. Spoon into a serving bowl, then finish with a little olive oil, extra chives and a pinch of smoked paprika.
Notes
Greek style yogurt is doing the heavy lifting here, so I use one that’s thick enough to hold its shape on a spoon. A loose natural yogurt will taste fine, but the dip won’t have that plush texture that makes it so satisfying with grilled meat and warm bread. Full-fat yogurt gives the smoothest result and stands up better to the garlic and harissa.
Harissa pastes vary wildly. Some are smoky, some are sharper and more chilli-forward, some are loaded with caraway. I start with a modest amount and adjust after tasting. Roasted garlic is important because raw garlic would bully the yogurt and make the dip feel harsh. Once roasted, it turns sweet, soft and spreadable, and folds into the dip far more neatly.
Nutrition
Calories: 96kcalCarbohydrates: 4.4gProtein: 4.1gFat: 6.7gSaturated Fat: 1.8gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.3gCholesterol: 8mgSodium: 238mgPotassium: 141mgFiber: 0.5gSugar: 2.9gVitamin A: 620IUCalcium: 96mgIron: 0.5mg
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