Dressings and dips
Smoky Paprika Kefir Dip
A teaspoon of sweet smoked paprika gives thick kefir a smoky flavour for roast potatoes or vegetable sticks. Check the spice label: hot smoked paprika makes a much fierier dip.
Make it
Method
- Whisk the kefir, salt, and flavor ingredients until evenly combined.
- Rest in the refrigerator for 15 minutes so the flavors settle.
- Taste and adjust salt or acidity. Keep refrigerated and use within 3 days.
Choose the paprika deliberately
Sweet smoked paprika gives smoke without much heat; hot smoked paprika changes the dip. Stir the powder into a little kefir first to remove dry clumps, then fold in the rest.
Keep the unused portion cold
Cover and refrigerate at 4°C or below; use within three days or an earlier ingredient limit. Pour out a serving rather than dipping used utensils into the storage container.
Choose the kefir thickness
Use drinkable milk kefir for a dressing and strained milk kefir for a dip. That change works better than trying to thicken a thin sauce with extra seasoning.
Adjust the consistency
Stir before changing anything. For a thicker coating, fold in a spoonful of strained kefir; for a thinner sauce, add plain kefir a teaspoon at a time. Stop when it coats the food the way you like.