Why I chose this recipe:
One of my favorite restaurants in New York City is the Japanese restaurant, Nobu. We have gone there for over eighteen years as it was the location for one of our first dates. Needless to say, we know the menu quite well and have our “go to” favorites each time we have dinner there. However, every now and again a special will peak our interest. About two years ago, Nobu added shishito peppers to its specials menu. The waiter encouraged us to try this appetizer with the caveat that 1 in 10 are spicy. Intrigued, we placed the order and loved them.
After that dinner, I went on a mission to find shishito peppers. Assuming they were hard to find in the suburbs, my husband scoured NYC and could only find them at an Asian cooking supply store. Wanting an easier source for the Shishitos, I popped into a every specialty store I could find and finally found them at Whole Foods.
My Lemon Parmesan Dip is my take on a dip I found at Whole Foods that I served with the shishito peppers, but I wanted to add more depth to the the dip. My version of this recipe is absolutely delicious and versatile. While it goes perfectly with the shishito peppers, it would also go well with a crudite or as a spread on your favorite sandwich.
Even though this recipe might mean a trip to a specialty market, your friends will be begging you to serve it again and you will see how easy it was to .
Lemon Parmesan Dip Ingredients
½ cup low-fat mayonnaise
¾ cup sour cream
1 ½ cup parmesan cheese, freshly grated
1 tsp dijonnaise
1 tsp white wine vinegar
2 tsp lemon juice
¼ tsp kosher salt
1/8 tsp ground black pepper
1 clove garlic, minced
2 Tbsp fresh basil, chopped
Dash of red pepper flakes
Shishito Pepper Ingredients
¾ lb. fresh shishito peppers*
3 Tbsp extra virgin olive oil
2 tsp kosher salt
Directions
To prepare dip, combine mayonnaise, sour cream and parmesan in a food processor and blend until combined.
Add remaining dip ingredients and blend on high until fully mixed and a smooth consistency.
Spoon into container with air-tight lid and refrigerate until ready to serve.
To prepare shishito peppers, heat olive oil in large non-stick sauté pan on high.
When pan is very hot and oil is barely smoking, add shishito peppers and sauté using tongs to turn the peppers as they blister.
Saute peppers for 3-4 (partially blistered, but still holding shape and beautiful color).
Sprinkle with kosher salt. Toss to coat.
Remove from pan and transfer peppers to serving dish.
Remove lemon parmesan dip from refrigerator and place into small serving dish to accompany the peppers.
Serve immediately.
* Shishito Peppers are a little difficult to find, but they are worth it. I can find them at specialty markets and Whole Foods.