Potato Pancetta Bites with Greek Yogurt Herb Dip

What an excellent pre-Super Bowl appetizer! I’ll admit that I think I would love this even more with plain ham, but the pancetta was pretty darn good. This recipe is incredibly simple and super tasty. I found it here, but did a half batch so our recipes are slightly different. This will make 15-20 servings.

You’ll need:
– 1 or 2 yukon gold potatoes
– 1/4 lb. thinly sliced pancetta (mine was paper-thin, I recommend getting yours a little thicker than that)
– 4 oz. plain Greek yogurt
– 1/2 tsp. dijon mustard (optional, delocious with or without!)
– 1 green onion, thinly sliced
– small handful of fresh parsley
– 1/2 tsp. dill
– 1/4 tsp. salt
– 1/4 tsp. pepper

I cut the potatoes like this initially, then decided they all needed to be cut in half again. It was a good choice.
Potato Pancetta Bites with Greek Yogurt Herb Dip

Boil the potatoes until they’re tender but won’t fall apart, also called par-boiled. While they’re boiling, make your Greek yogurt dip by mixing everything except the potatoes and pancetta. It’ll look something like this (sorry for the horrible picture!).
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Once your potatoes are a good consistency, set them aside for a few minutes to cool. Once cooled, wrap the pancetta around the potato, like so.
Potato Pancetta Bites with Greek Yogurt Herb Dip

Bake at 350 for about 20 minutes, or until you’re satisfied with the crispiness of the pancetta.
Potato Pancetta Bites with Greek Yogurt Herb Dip

There you have it! I’m going to use Greek yogurt in place of mayo way more often.
Potato Pancetta Bites with Greek Yogurt Herb Dip

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