The zingy yogurt sauce that connects me with my Polish-Midwestern roots.
To this day, Chicago has a large Polish population, and growing up there meant that my childhood diet was a delicious mix of Midwest classics combined with my father’s Polish influence. It was just as common for me to eat naleśniki as it was deep dish pizza, and the duality of my diet was something I was lucky to experience.
My uncle owned a Chicago-style hot dog restaurant, so I was just as familiar with the neon green relishes that adorn the tops of Chicago-style hotdogs as I was the crimson red relishes served alongside kiełbasa. The boundaries between the two cuisines became harder and harder to identify, and the melding of flavors was the direct result of my family history.The aforementioned red relish, called ćwikła, is a zesty Polish condiment made from grated beets and horseradish typically served at Easter.
This recipe takes cues from ćwikła and folds grated horseradish and beets into creamy Greek yogurt. The resulting dish is a colorful celebration of the flavors of ćwikła presented in a classic Midwest form: a party dip. It’s rich, a tad hot, and the perfect thing to snack on while watching TV. It’s not a Polish recipe, nor is it one from the Midwest, but rather is a result of the influences I grew up with.
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