I have fond memories of the tubs of Bacon Horseradish Dip you could get in the 70's. Now that I know better, I make it myself. This is one of the things I came up with after making pancetta for Charcoutepalooza which I am "auditing". Use pancetta from the store or substitute your favorite bacon. Freshly-grated horseradish is best here, but the kind in the jar is ok.
MAKES ABOUT 1 1/2 CUPS
For the Dip:
1/4 pound homemade pancetta cut into lardons
3/4 cups sour cream
3/4 cups non-fat GreekYogurt
1/2 teaspoon fresh cracked black pepper
1/2 tablespoon Kosher salt
4 tablespoons freshly grated horseradish
1 tablespoon flat leaf parsley
1 teaspoon fresh thyme
1 tablespoon fresh chives chopped
1 teaspoon freshly grated lemon peel, Meyer if you can get it
1/4 teaspoon cayenne
For the Chips:
1 packet sandwich size pita bread
olive oil in a pump (Misto)
your favorite course salt
Cook the pancetta lardoons in a heavy bottomed frying pan until nicely browned. Drain on paper towels & let cool.
Mix the sour cream and Greek yogurt in a bowl. Add in the remaining ingredients and stir to mix. Cover with plastic wrap and chill for an hour or longer.
Meanwhile back at the ranch, preheat the oven to 350 degrees. Cut each pita around the edge with a small knife or scissors to yield 2 circles. Cut circles into 6 wedges. Spread on a sheet pan in one layer. You may need to do in batches. Spray the pita wedges lightly with olive oil. I use my handy dandy Misto. Sprinkle liberally with your favorite course salt. Toast in the oven until evenly golden brown. Watch them carefully! Cool on a rack.