Add garlic and oil to a small skillet and heat to medium-high. Sauté, stirring often, for approx. 1-2 minutes until garlic is fragrant. Remove from heat once garlic begins to brown.
In a large bowl, add yogurt, sour cream garlic (in oil) and season with salt and garlic powder. Add one tablespoon each of harissa paste and lemon juice and mix well. Give it a taste and if you can handle the heat, add that extra tablespoon! Loving the lemon? Add another tablespoon. I loved mine with 2 TBSP each of lemon juice and harissa paste.
Mix it all together and dive in with pita and veggies or use it as a zesty sandwich spread for a pita pocket or wrap. Making it in advance? It'll stay fresh 3-4 days in the fridge.
Notes
SERVING SUGGESTIONS:
as a speedy (make-ahead!) dip for veggies and pita chips
as a sandwich spread for Chicken Gyros or your favorite wrap. It's amazing with chicken salmon, shrimp, and roasted veggies!
as a sauce to drizzle over my infamous shawarma bowls (I have both a chicken and chickpea version - woot!)
and so. much. more.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!