Zucchini Yogurt Herb Dip

90°C (194° F)
Temperature
Sous vide time
12 People
Serves
Medium
Difficulty

Ingredients

Zucchini Base

  • 3 Cloves of Garlic, Sliced Thinly
  • 1 Shallot, Sliced Thinly
  • ¼ Cup Extra Virgin Olive Oil
  • ½ lb Zucchini Sliced in Half Lengthwise and cut across into 1 Inch Pieces
  • ½ tsp Cracked White Peppercorn
  • ¼ tsp Cayenne Pepper
  • ½ tsp Picked Thyme Leaves
  • 1 tsp Kosher Salt
  • Zest of 1 Lemon

To Finish

  • 2 TBSP Tahini Paste
  • 1 tsp Sriracha
  • 4 oz Feta Cheese, Crumbled
  • 1 17.6 oz Container Greek Yogurt
  • Juice of 1 Lemon
  • 2 TBSP Chopped Dill
  • 1 TBSP Chopped Parsley
  • Salt and Pepper

Comments

Bill Bumgarner
And if you want to make your own yogurt! In fact, I would lean to a longer incubation yogurt to really maximize the savory/sour. http://www.eattender.com/recipes/sous-vide-yogurt
over 3 years ago

Directions

  1. Set up Nomiku water bath and turn temperature to 90ºC (194ºF)
  2. Heat garlic, shallot, and olive oil in a small saucepan over medium heat. Fry until light golden brown, about 5 minutes. Remove from heat.
  3. Place remaining base ingredients in a glass or metal bowl. Pour garlic shallot oil on top and stir.
  4. Seal in a freezer safe zip bag using the water displacement method.
  5. Place bag in Nomiku water bath and cook for 45 minutes.
  6. Remove bag from bath, open and transfer to a bowl. Using a hand blender, mix until coarsely puréed. Allow mixture to cool.
  7. Stir in remaining ingredients, seasoning with salt and pepper to taste.
  8. Transfer dip into a fancy bowl and serve with pita chips, crackers, or crudités. When I dip you dip we dip.

Comments

Bill Bumgarner
And if you want to make your own yogurt! In fact, I would lean to a longer incubation yogurt to really maximize the savory/sour. http://www.eattender.com/recipes/sous-vide-yogurt
over 3 years ago