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Even though I’m long overdue for a trip to the grocery store, I do have a tub of Greek yogurt and a jar of Chili Crisps in my refrigerator. The former usually turns into breakfast cereal. The latter is my roommate and I’s go-to condiment, and we use a container every week (they’re small, okay?). But combine these two reliable ingredients and you get a complex, savory sauce.
I brought Chili Crisp Yogurt to a Hanukkah celebration in a test kitchen where my co-workers dunked piping hot potatoes into it, and to brunch with friends where I spread it on toast and topped it Serve with soft scrambled eggs. Lately, I’ve been pairing these staples with pasta as a quick weeknight dinner.
Rich Greek yogurt combines with starchy pasta water to coat the noodles and coat them with a smooth sauce. Chili chips effortlessly deliver tongue-tingling heat. (I love the Laoganma brand for its funky fermented soybeans.) One bite and you’ll understand why this dish has become a go-to dish for me on weeknights. Maybe my roommates and I finally upgraded to a family-sized can of Chili Crisps.
