Baked Smoked Okra Dip from For the Culture
Makes 5–6 Servings
Ingredients:
8 medium okra pods
2 tablespoons olive oil, plus more for drizzling
1 small shallot, peeled and diced
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
8-ounce package cream cheese, at room temperature
1/2 cup plain Greek yogurt
2 tablespoons mayonnaise (optional), preferably Duke’s
1 teaspoon hot sauce
1/2 cup shredded whole-milk mozzarella
3/4 cup shredded smoked gouda, divided
Paprika for sprinkling
Corn tortilla chips or toasted bread for serving
Directions:
Preheat the oven to 425°F. Have a 16-ounce ramekin or two 8-ounce ramekins at hand.
Trim the tops off the okra and slice them in half lengthwise and then again in half widthwise. Set them aside.
In a medium sauté pan over medium-high heat, heat the olive oil. Add the shallot and cook, stirring often, until soft but not brown, about 3 minutes. Stir in the pepper flakes, okra, and salt and pepper to taste. Cook, stirring often, until the okra just begins to soften and weep some of its slime, 3 or 4 minutes. Remove the pan from the heat and set aside.
In a large bowl, mix the cream cheese, yogurt, mayonnaise (if using), hot sauce, mozzarella, 1/2 cup of the gouda, and salt and pepper to taste. Fold in the okra and shallots and transfer the mixture to the ramekin(s). Top with the remaining gouda, a splash of olive oil, and a sprinkling of paprika. Bake for 10 to 12 minutes or until the cheese is melted and the top is a little crusty. Serve warm with chips or bread.
Reprinted with permission from For the Culture: Phenomenal Black Women and Femmes in Food, Interviews, Inspiration and Recipes by Klancy Miller. Order it from Now Serving bookstore here.