Serves 4 to 6
1 cup Greek yogurt* or creme fraiche
1 tablespoon Harissa sauce or paste, or to taste*
2 tablespoons extra- virgin olive oil
2 cloves of garlic, minced
sea salt and freshly ground black pepper
Whisk first 4 ingredient together. (You might want to start with a bit less of the Harissa and taste.) Adjust the amount of Harissa. Add salt and pepper to taste. Cover and chill in the refrigerator for at least 1 hour (You can make it the day before and keep it in the refrigerator over night.) Taste and adjust seasoning, if necessary.
*If Greek yogurt is not available, drain regular yogurt and place in a cheese cloth lined colander. Chill in the refrigerator and let it continue to drain overnight. At this point the yogurt should have a texture and density similar to Greek yogurt.
*Harissa is a spicy North African red chili paste and is available online at Zamouri Spices.