Chili Crisp Skyr Dip
Description
The combination of this creamy, cooling skyr, and spicy homemade chili crisp is truly addicting!
If you’re a fan of spicy food, this chili crisp is easier to make than you might expect – and highly flexible. We recommend using 1 tablespoon red chili flakes for a mild flavor and 2 tablespoons for medium heat. You can also use freshly ground whole chilies, or swap out the spices for your favorites.
Ingredients
For the chili crisp:
1-2 Tablespoon
Red Chili Flakes
1 Teaspoon
Mild Chili Powder (paprika or red chili powder)
1 Tablespoon
Sesame Seeds
pinch
Mushroom Powder
1 pod
Star Anise
1
Cinnamon Stick
3/4 Cup
Canola Oil
1/4 Cup
Thinly Sliced Shallots
1/4 Cup
Thinly Sliced Garlic
2 Tablespoon
Unsalted Peanuts
For serving:
1 Cup
Icelandic Provisions Whole Milk Plain Skyr
Salt, to taste
2 Tablespoon
Thinly Sliced Scallions
Crackers, bread, crudite to serve
Recipe
Step 1:
In a medium bowl, combine chili flakes, chili powder, sesame seeds, mushroom powder (or MSG or salt), star anise, and cinnamon. Set aside.
Step 2:
Set a fine mesh sieve over a bowl, and set aside.
Step 3:
Set a small pot with neutral oil over low heat. Add the shallots and garlic, and saute for 15 minutes, or until the alliums are nicely softened.
Step 4:
Increase the heat to medium, and add the peanuts. Saute, stirring frequently until the alliums and peanuts are golden-brown in color (about 3-5 minutes). Immediately remove from the heat and pour through the sieve to strain the mixture. Note: The alliums will continue to cook and darken even after you remove them from the heat, so err on the side of lighter golden brown so they don’t burn!
Step 5:
Pour the strained oil back into the pot and set over medium heat until shimmering. Immediately pour the oil over the chili mixture and watch it sizzle. Stir to combine, adding in the reserved alliums and nuts.
Step 6:
Allow to cool completely, then taste and season again as needed. Discard the cinnamon and star anise.
Step 7:
To serve, dollop the skyr onto a plate, swirling with the back of a spoon to evenly spread it across the surface. Season with salt.
Step 8:
Drizzle with a bit of chili crisp and top with scallions. Serve alongside crackers or fresh bread. Note: This makes plenty of extra chili crisp! You may only need a couple of tablespoons for the dip. Leftover chili crisp is great on eggs, noodles, and fried rice.