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“I first tasted this when my brother made it for us and we all thought it was amazing (he left out the harissa). I was able to find the original on Food & Wine website - "This recipe begins with a bowl of creamy ranch dip; spoon half of it into another bowl and doctor it with cooked tomato paste and the Tunisian chile paste harissa."”
2 2/3 cups

Ingredients Nutrition


  1. Using the side of a knife, mash the garlic with a pinch of salt to a smooth paste. Transfer the garlic to a bowl and whisk in the yogurt, mayonnaise, buttermilk and pepper. Season with salt. Divide the dip into two bowls.
  2. In a small skillet, cook the oil, tomato paste and harissa over moderately low heat, stirring, until lightly browned, 2 minutes. Let cool slightly, then whisk the mixture into one bowl of dip. Serve the dips side by side.

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