A Crazy Good Dip

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A Crazy Good Dip

It comes in handy to have a couple of lick-your-bowl-clean dips under your sleeve. That way when you know you are going to entertain a large crowd, or a small crowd of big eaters like the ones who live under my roof, you can whip up one of them fast while you figure out the rest of the meal.

This one has become a big hit at home. It combines ripe and mashed smooth avocado with a creamy and very tangy base of goat cheese. It is then beefed up with a generous amount of tasty crisp bacon bites and a judicious amount of jalapeño and shallots. On top of the dip you can drizzle a bit of rich sesame oil and sesame seeds.

It is irresistible.

Even more so when paired with the toasted pita bread pieces brushed with some of that sesame oil and the mediterranean sumac seasoning (which is a bit spicy, a bit savory, a bit sweet and so well rounded!).

In fact, your friends and family may not know what to do with it. Spread it on the deliciously sumac seasoned pita bread? Tuck it in the warm pita pockets? Spoon it into their mouths?

They will ask for more for sure, you may want to keep a double batch in the refrigerator just in case.

Goat Cheese, Bacon & Avocado Dip with Sesame Oil & Sumac Toasted Pita Bread
Print Recipe
6 servings Dip de Aguacate, Queso de Cabra y Tocino con Pan de Pita Tostada con Aceite de Ajonjolí y Sumac
Ingredients
  • 10 ounces goat cheese
  • 1 large ripe avocado halved, pitted, mashed
  • 1 tablespoon finely chopped jalapeño, seeding optional, or more to taste
  • 1 tablespoon finely chopped shallots
  • 6 thick slices thick cut bacon, about 6 ounces, cooked until golden and lightly crisp, chopped
  • Kosher or sea salt to taste
  • 4 to 6 whole pita breads
  • 3 tablespoons toasted sesame oil divided, more if needed
  • 1 tablespoon sumac or more to taste
  • 2 teaspoons lightly toasted sesame seeds
To Prepare
  • Preheat the oven to 325 degrees Fahrenheit.
  • In a medium bowl, combine the goat cheese with the avocado along with the jalapeño, shallot and bacon, mix well until fully combined. Add salt to taste if need be.
  • Brush the pita breads on both sides with two tablespoons of toasted sesame oil and set on a baking sheet. Generously sprinkle with sumac on both sides. Place in the oven and bake for 12 to 15 minutes, until toasted but not burnt.
  • Scrape the dip onto a bowl, make a dimple in the middle of the dip and pour in the remaining tablespoon of sesame oil. Sprinkle all over with the toasted sesame seeds.
  • Break the pita bread into pieces and serve on the side for people to dip the pieces in the dip or spread the dip on the pita bread.
Ingredients
  • 10 ounces goat cheese
  • 1 large ripe avocado halved, pitted, mashed
  • 1 tablespoon finely chopped jalapeño, seeding optional, or more to taste
  • 1 tablespoon finely chopped shallots
  • 6 thick slices thick cut bacon, about 6 ounces, cooked until golden and lightly crisp, chopped
  • Kosher or sea salt to taste
  • 4 to 6 whole pita breads
  • 3 tablespoons toasted sesame oil divided, more if needed
  • 1 tablespoon sumac or more to taste
  • 2 teaspoons lightly toasted sesame seeds
To Prepare
  • Preheat the oven to 325 degrees Fahrenheit.
  • In a medium bowl, combine the goat cheese with the avocado along with the jalapeño, shallot and bacon, mix well until fully combined. Add salt to taste if need be.
  • Brush the pita breads on both sides with two tablespoons of toasted sesame oil and set on a baking sheet. Generously sprinkle with sumac on both sides. Place in the oven and bake for 12 to 15 minutes, until toasted but not burnt.
  • Scrape the dip onto a bowl, make a dimple in the middle of the dip and pour in the remaining tablespoon of sesame oil. Sprinkle all over with the toasted sesame seeds.
  • Break the pita bread into pieces and serve on the side for people to dip the pieces in the dip or spread the dip on the pita bread.

62 comments on “A Crazy Good Dip

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  1. Love, love the show! Just saw again the acres & acres of vegetables being grown hydroponically in Mexico to be shipped all over the world. Fascinating – that’s where all those delicious grape tomatoes come from! Funny mixed metaphor here – “up your sleeve” with “under your belt”. ?Thanks for the great recipes, Pati!

  2. Hola Pati! Thank you for reminding me to use my Sumac 🙂 as it is such an underappreciated spice. I continue to be amazed by the influences on your cooking, if only more of the thousands of local Mexican restaurants would be a little adventurous.

    Look forward to you signing my cookbook at the LA Times Festival Of Books!

  3. Hi Patti….I love seeing you on your show as well as on the chew!!…. You should be a regular host on that show, but I bet your family would miss you to pieces!!!i just checked your tour schedule as I am going to San Diego from Boston in May… 🙁 . you are away and you are not scheduled to come to Boston. :(. :(.
    Love love love your recipes… Just made the shrimp cocktail… Love it…. Love watching you… Best wishes to you and your family!!! Sue

  4. Hi Pati, all of the experience I have with Hispanic cooking has been limited to Spaniard and Caribbean type foods. Very rich, fried and way too much work. Never really considered Mexican food as an alternative. Always thought Mexican was kind like a “mush” food, ingredients unidentifiable and rather boring in flavor (which is why I thought you need the heat from the peppers, for interest). Never bothered with Mexican food…and then BAMM BOOMM BABY OMG!! WHAT ARE MY EYEBALLS LOOKING AT??? I saw one of your shows and at first I thought what? this isn’t Mexican food- ITS NOT BROWN. Boy was I wrong about what Mexican food can be. Your way of preparing Mexican food is so “now” with the use of simple ingredients but a big focus on the complexity of the flavors and how they work together not against each other. The textures are wonderful. We now eat Mexican style foods weekly and no, its not brown!! LOL.

  5. Hi Pati,
    Love your show and recipes. I recently got a jar of mole, I didn’t know how to use it, so I cut up some chicken cutlets into bite size pieces browned and put a tablespoon or so into pan w/chicken and thinned out the mole w/chicken broth. It came out good, somehow I feel like I can use it in a different way do you have any suggestions? The mole came in a glass jar and was very thick and the jar said it was for 8 servings

    1. Yes, Fran! I think you need to dilute it with chicken or veggie broth. You need to use enough broth so that once it is hot it has the consistency of a very creamy soup. In that stage, you can use it as a sauce where you can shred chicken or meat into, or cooked vegetables like nopales or potatoes, as a sauce for enchiladas or over eggs… you can also pour onto grilled meats or seafood.

  6. Hi Pati I trully adore your program and are very proud of you. Will you be showing some of those old grandma’s recipes that just melt in your mouth? 🙂 Thank you for giving me the opportunity to write. 🙂

  7. pati, enjoy your show- have a question- when i was in tequila mx i ate at cholula restaurant and had chamorro it was delicious- do you
    have a recipe? i was unable to find one on your website. tom

  8. Hi Pati, pls give me your pizza dough recipe & also how to make tamales all inclusive of the dough and meat inside. We in Canada doesn’t have much dried corn hash available but I can buy the fresh frozen banana leaves in the grocery store.

  9. Hola Pati, Felicidades por tu show es de verdad muy informativo, porque no solonos ensenas recetas deliciosas sino que tambien nos llevas a conocer un poco de nuestro lindo Mexico…Pati, tienes alguna receta para hacer empanadas de cerveza rellenas de cajeta? las he intentado hacer pero la empanada me queda masuda..Saludos y muchas bendiciones!

  10. Tienes una receta de chorizo para hacer en casa? Me imagino poder hacer el rollo en papel pergamino y refrigerarlo hasta que endurezca, ya que no creo poder encontrar la tripa para embutarlo.

  11. Hi Patty,

    I don’t know if you have ever tried the Southern California Mexican fast food restaurant, Alberto’s, but it has a delicious sauce that it serves with its burritos. It is a thin tomato base sauce. If you know what I’m talking about I would love to know how to make it.

    Thank you,
    Deb

  12. Hola Pati. Mi pregunta es: Cada vez que quiero hacer arroz blanco o mexicano siempre me queda muy feo. Yo he visto que a otras personas les queda esponjosito y no aguado. A mis hijos y a mi nos encanta el arroz, pero a mi me queda muy mal. Si tienes alguna sugerencia te lo agradeceria mucho. Gracias Noemi

  13. Pati,Aw girlfriend. Listen! I have the worst time with rice!Even when I follow the directions on the package.so I’m attempting to make Spanish rice for my granddaughter Kalle’s 4th birthday. I’m a seasoned cook but, not sure why I struggle with rice. My question to you is,Can i use par boiled rice? Would that be safer than regular long grain rice? My fear is the rice still having hard pieces of rice or too mushy with regular long grain. Please help if you can. Love your recipes

    1. Noooooo, no parboiled rice. Try your hand at this recipe, where I share a lot of tips of how to have a good batch of rice. You can also make white rice with the same recipe and just use chicken broth or water instead of the red tomato sauce. Here: http://patijinich.com/2009/06/red_rice_from_el_chepe/
      It may take a couple times for you to know when to add the rice, when to add the broth and how long to cook. Give it a couple times!

  14. Hello,

    Congratulations on your upcoming second book. Can’t wait. I truly enjoy your show. My daughter and I love experimenting in the kitchen. Will you be going on a book singing tour? Where can I find the schedule.

    1. Yes! Rebecca, I am going on a Spring-Summer book tour and we are about to add all the schedule details in a couple weeks. It will be under my schedule part of the site. I am going to get to about 20 cities and I hope to meet you and your daughter 🙂

  15. Hola Patty, por que si eres mexicana haces tu programa solamente en ingles????..Yo se que tu lo haces para USA, pero es que aqui hay tantos latinos como americanos y hablan espanol….Por favor , Hazlo tambien en nuestro idioma que por cierto es tan bello o quizas mas que otros en el mundo que vivimos…

    Gracias..

    1. Uy me encantaría hacerlo también en español, pero una cadena en español tendría que querer producirlo y pasarlo! Espero que eso pueda pasar pronto…

  16. Hola Pati,
    I love your shows and the history you educate all of us with. I would one day love to explore where you have traveled and taste the food along the way. I am of Asian descent, married to a Mexican/American, with strong ties to many of his childhood foods from Mexico. I have taught myself to make many foods he loves and perfect them to his taste. From tamales,menudo,chile rellenos,rice,beans,sauces,salsas,all by reading recipes and then I began watching your shows..OMG! you have made my life easier.You have given me confidence in the kitchen to make more food my husband and son love to eat…As soon as my granddaughter can eat solid food and tolerate certain spices,we will introduce her palate to the wonderful flavors of Mexico.I cannot wait….Thank you…

    1. Hey Amy, your message has made my day. You are so very kind and I am so happy to hear. I try to share as much as I can through my blog, cookbooks and show. Next Season, coming out in the Fall goes to the Yucatan. It was beyond incredible, can’t wait for you to see it.

    1. Oooooh yes! In La Costera there used to be a restaurant called Pippo’s. Don’t know if it is still around but it had a phenomenal Pescado Almendrado and a Coconut Flan like no other… Ask around?

  17. Hi Pati,
    I have been trying to find a recipe similar to Tinga. The one I want has fried chicken with the sauce over it, not shredded chicken.
    Do you know if a recipe like this exist and what it is called ? Thank you.

    1. All you need to do then is fry the chicken pieces in a bit of oil, and once they are browned on both sides but not throughly cooked add this same sauce. You can also fry the chicken with chorizo and then add the sauce. It will be delicious, Rita!

  18. ¡Hola Pati!

    Me gusta mucho tu show, tus recetas, tus niños, lo que enseñas en las diferentes ciudades de México y su gente y también tu personalidad. Aparte de todas tus ricas recetas quiero preguntarte y espero no te moleste pero, ¿Cómo le haces para lucir tan bien? ¿Tienes alguna rutina de ejercicios? También tengo una sugerencia, deberías de escribir un libro con todos tus lugares favoritos de México adonde uno puede comer tus platillos favoritos! Yo lo compro para cuando visite ese país.

    Muchas gracias y que Dios te bendiga mucho más!

    Desde Canadá, Carolina B.

    1. Me encanta tu idea, Carolina! En cuanto a lucir tan bien… muchas gracias por los buenos ojos con los que me ves! Trato de hacer ejercicio por lo menos 3 o 4 veces a la semana, una corridita on el la bicileta fija unos 40 minutos. Lo demás es nada más de andar corriendo atrás de mis hijos. En cuanto a dietas, trato de no comer tantos postres y cuando los como de no servirme doble. Me gusta la teoría de que todo con moderación funciona.

  19. Hola, Pati

    Are you familiar with what they call gazpacho in Morelia? On a recent side trip there (we’re staying in San Miguel de Allende) we discovered that the Michoacan version isn’t a cold tomato, green pepper and onion concoction. Rather it’s a cup of finely diced mango, jicama and pineapple in orange juice sprinkled with shredded cheese and powdered chile. Refreshing, delicious and satisfying!

  20. Hola Pati,
    Ya pedi tu segundo libro, congratulations.
    Cuando se usa perejil y cuando se usa cilantro.
    El primo de algun pariente de tu esposo.

    1. Hola Leon y gracias por pedir mi libro! Es al gusto de cada quién en verdad. Hay gente que no le gusta nadita el cilantro y aunque el perejil tiene otro sabor completamente, le da un gusto muy rico. Yo muchas veces combino los dos. Como regla general, por lo general los guacamoles y salsas llevan más cilantro que perejil. Para caldo de pollo por ejemplo, uso los dos.

  21. I saw you on The Chew…and loved your Chicken Fajita Salad. So good and not difficult! Thank You!

    When does YOUR show air? And, what station? Is it available on the west coast?

    Thanks!
    Hazel

    1. Hi Hazel! My series airs nationwide but it is now in repeats of the past 4 seasons. We are under production for season 5 that is coming out this Fall. you can reach out to your local PBS station, or check out if they are playing past seasons (or look in September for the new season) here http://patijinich.com/tvshow/stations/

  22. Ola pati me da un gusto enorme saludarle la admiro como toda la grandesa que dios le dio yo he Echo muchas de sus resetas muchas grasias Por Aser possible para todas las personas que estamos fuera de nuestros paises yo en lo personal soy de Guadalajara dios la bendiga junto con su ermosa familia

  23. Pati,

    Could you please send me or publish for all your recipe for Carne Asada. I love your cooking show, you are a very talented lady with the gift of cooking.

  24. Hola patty me encanta tu programa ya tiene un tiempo que vi en tu programa la receta del pan de elote estuve atenta a la repetición de ese dia y para mi mala suerte ese dia no hubo ? y me quede con las ganas de yo prepararlo lo he estado buscando pero ninguno es como el que tu preparaste. No se si pudieras compartirlo aquí ojala y si . Muchas gracias por poner nuestra cocina en boca de todos ? . Un orgullo para los mexicanos una mujer emprendedora y bella como tu nos represente ? . Soy tu fan ?

  25. I don’t really have a question but just a comment on how much I truly love your show. My mother was from Mexico and although she didn’t cook much, I grew up eating my Tia Reyes’ great Mexican food and miss it very much. Keep up the great work and producing all the wonderful recipes. I love it all!

  26. Dear Pati,
    Have you ever heard of a leaf called acuyo.I have been trying to find it so that I can duplicate a Mexican recipe from Veracruz called carne en salsa Acuyo.

    1. Yes! And I love it, I haven´t found it in the US yet, but maybe you can ask your grocer to see if they will start or of they have started sourcing it…

  27. Watching the love in your family is beautiful and refreshing. Everything you prepare has so much thought and care put into it. Thank you for sharing this with us.