Majida Rashid
“You have to be a romantic to invest yourself, your money, and your time in cheese”
? — Anthony Bourdain
While May is hot in Houston, it’s the month for outdoor activities in Michigan. No one wants to spend time slaving in the kitchen. This Cheesy Surprise, a light snack, is ideal either just before venturing out or after outdoor activities. This easy-to-make dish is nutritious and has few calories. Yogurt has a cooling effect. Sometimes when I am craving for some unknown food, I prepare this dip and eat it instead of indulging in junk food. Besides satisfying my craving, it refreshes me.
I suggest a platter of veggies and fruit but this dip can also be enjoyed with delicious pita bread chips. While wholewheat pita bread chips are healthier and more nutritious, somehow the white pita bread chips look more appetizing.
For pita bread chips:
Insert the pointed tip of a scissors in one side of the circumference and cut all around. This will split the pita bread into two rounds. Generously brush the inner surface of each round with olive oil and cut into small triangles. Middle Eastern stores sell two types of olive oil. One is for cooking and the other, from Palestine, is consumed raw. It is used for salad dressing or dipping bread in. It’s fragrance and flavor are completely different from the cooking variety.
Sprinkle Za’ataar over the oiled triangles. Herbs of one’s choice can also be used. In this case, it is worth using half a teaspoon of Suma’aq as it adds flavor and fragrance. Place the triangles, oil side up, on an aluminum foil. These triangles can be baked but I always grill them, at the lowest setting, for about 3-5 minutes. It’s important to keep an eye on them after 3 minutes because they char quickly! Cool completely before serving them. They can be made a day ahead and stored in an airtight container.
Cheesy Surprise
(Serves 3-4)
For the Dip:
Ingredients
3/4 cup cream cheese of your liking
1/2 cup yogurt
1 tablespoon finely chopped cilantro leaves
1 tablespoon finely chopped flat-leaved parsley
1 tablespoon finely chopped green parts of the spring onions
1 tablespoon finely chopped white parts of the spring onions
2-4 tablespoons salsa with tomato chunks
1/4 – 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika or crushed red pepper, optional
To serve with:
4 celery sticks, cut into finger-sized length
2 large carrots, peeled, halved and cut into finger-sized length
1 apple, peeled and cut into thin wedges
1/4 slice of lemon for the apple
Other vegetables and fruit of your choice
1-2 pita breads, optional
1 teaspoon of Za’ataar Directions
Prepare the herbs and the vegetables a day in advance. Put them in separate airtight containers or zip-lock bags and refrigerate. To chop the spring onions, score both the white and the green part into six sections and then thinly slice them. It’s also important to chop the herbs and the onions finely. This helps with mixing and matching of all the flavors.
Peel the apple only half an hour before serving. Sprinkle with the lemon juice to prevent from discoloring due to oxidization
Using a fork or a hand whisk whip the cream cheese until light and fluffy. Then beat the yogurt and gradually mix in the cream, mixing it all the time until a smooth paste is formed. More yogurt can be added if the cream mixture is too thick. Leave aside the paprika or crushed red pepper and stir in the herbs and salt. Taste and adjust seasonings. Lightly stir in the salsa. It doesn’t need to be thoroughly mixed. Transfer it into a bowl and refrigerate for an hour.
To serve
Take out the bowl from the fridge and sprinkle the top with paprika or crushed red pepper, if using. Place the chips in a plate. Then position the cheesy bowl in the middle of a round dish and arrange the vegetables, apple wedges.
Serve immediately.
Warning! Chips finish very quickly. So, it’s worth using more than 1 pita bread.
? — Anthony Bourdain
While May is hot in Houston, it’s the month for outdoor activities in Michigan. No one wants to spend time slaving in the kitchen. This Cheesy Surprise, a light snack, is ideal either just before venturing out or after outdoor activities. This easy-to-make dish is nutritious and has few calories. Yogurt has a cooling effect. Sometimes when I am craving for some unknown food, I prepare this dip and eat it instead of indulging in junk food. Besides satisfying my craving, it refreshes me.
I suggest a platter of veggies and fruit but this dip can also be enjoyed with delicious pita bread chips. While wholewheat pita bread chips are healthier and more nutritious, somehow the white pita bread chips look more appetizing.
For pita bread chips:
Insert the pointed tip of a scissors in one side of the circumference and cut all around. This will split the pita bread into two rounds. Generously brush the inner surface of each round with olive oil and cut into small triangles. Middle Eastern stores sell two types of olive oil. One is for cooking and the other, from Palestine, is consumed raw. It is used for salad dressing or dipping bread in. It’s fragrance and flavor are completely different from the cooking variety.
Sprinkle Za’ataar over the oiled triangles. Herbs of one’s choice can also be used. In this case, it is worth using half a teaspoon of Suma’aq as it adds flavor and fragrance. Place the triangles, oil side up, on an aluminum foil. These triangles can be baked but I always grill them, at the lowest setting, for about 3-5 minutes. It’s important to keep an eye on them after 3 minutes because they char quickly! Cool completely before serving them. They can be made a day ahead and stored in an airtight container.
Cheesy Surprise
(Serves 3-4)
For the Dip:
Ingredients
3/4 cup cream cheese of your liking
1/2 cup yogurt
1 tablespoon finely chopped cilantro leaves
1 tablespoon finely chopped flat-leaved parsley
1 tablespoon finely chopped green parts of the spring onions
1 tablespoon finely chopped white parts of the spring onions
2-4 tablespoons salsa with tomato chunks
1/4 – 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika or crushed red pepper, optional
To serve with:
4 celery sticks, cut into finger-sized length
2 large carrots, peeled, halved and cut into finger-sized length
1 apple, peeled and cut into thin wedges
1/4 slice of lemon for the apple
Other vegetables and fruit of your choice
1-2 pita breads, optional
1 teaspoon of Za’ataar Directions
Prepare the herbs and the vegetables a day in advance. Put them in separate airtight containers or zip-lock bags and refrigerate. To chop the spring onions, score both the white and the green part into six sections and then thinly slice them. It’s also important to chop the herbs and the onions finely. This helps with mixing and matching of all the flavors.
Peel the apple only half an hour before serving. Sprinkle with the lemon juice to prevent from discoloring due to oxidization
Using a fork or a hand whisk whip the cream cheese until light and fluffy. Then beat the yogurt and gradually mix in the cream, mixing it all the time until a smooth paste is formed. More yogurt can be added if the cream mixture is too thick. Leave aside the paprika or crushed red pepper and stir in the herbs and salt. Taste and adjust seasonings. Lightly stir in the salsa. It doesn’t need to be thoroughly mixed. Transfer it into a bowl and refrigerate for an hour.
To serve
Take out the bowl from the fridge and sprinkle the top with paprika or crushed red pepper, if using. Place the chips in a plate. Then position the cheesy bowl in the middle of a round dish and arrange the vegetables, apple wedges.
Serve immediately.
Warning! Chips finish very quickly. So, it’s worth using more than 1 pita bread.
