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.