Creamy Pepper Dip

Wash and Prep your ingredients. Using a large skillet on medium heat add a generous pour of olive oil to coat the pan. Add Sweet Peppers and Leeks. Stir and coat in the olive oil. Cook for 3 minutes until the leeks begin to soften. Season with a generous pinch of salt and 20 turns of freshly cracked black pepper. Cook an additional 2 minutes. Once peppers have softened, add in thinly sliced shishito peppers. Cook for 3-5 minutes until peppers are bright in color and have softened.

To a blender add 1/2 Cup of the cooked pepper and leek mix, mayo, dijon mustard and lemon juice. Blend until smooth. In a bowl combine 16oz of Labneh or Whole Fat Greek Yogurt. Stir and fold until combined. Season to taste with salt and pepper. (if necessary).

Add dip to a serving tray/bowl. Add the remaining peppers and leeks over the top of the dip. Garnish with a drizzle of chili oil.

Serve with Firehook Rosemary Sea Salt Crackers and Enjoy!