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
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- 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
- 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.