Ingredients
- For the Dip
- 1/4 pound homemade pancetta cut into lardons
- 3/4 cup sour cream
- 3/4 cup non-fat GreekYogurt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 tablespoon Kosher salt
- 4 tablespoons freshly grated horseradish
- 1 tablespoon flat leaf parsley
- 1 teaspoon fresh thyme
- 1 tablespoon fresh chives chopped
- 1 teaspoon freshly grated lemon peel, Meyer if you can get it
- 1/4 teaspoon cayenne
- For the Chips
- 1 packet sandwich size pita bread
- olive oil in a pump (Misto)
- your favorite course salt
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