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5 from 1 vote

Smoked Okra Dip

Serve warm with your favorite chips. I like blue tortilla chips.
Course: Appetizer
Cuisine: American
Keyword: dip, okra
Author: Jerrelle Guy


  • 8 okra pods
  • 2 tablespoons 30 ml olive oil, plus more for drizzling
  • 1 shallot diced
  • ½ teaspoon crushed red pepper flakes
  • Salt and pepper to taste
  • 1 8-oz [228-g] package cream cheese, softened
  • 1 ⁄3 cup 80 g plain nonfat Greek yogurt
  • 2 tablespoons 28 g mayonnaise (optional)
  • 1 teaspoon mild hot sauce
  • ¾ cup 90 g shredded smoked Gouda, divided
  • ½ cup 60 g shredded mozzarella
  • Paprika for sprinkling
  • Gooey cheese and gooey okra are an ideal match.


  • Preheat the oven to 400°F (200°C or gas mark 6) and have two 8-ounce (228-g) ramekins or one 16-ounce (455-g) ramekin nearby.
  • 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 diced shallot, cooking until it softens a bit, about 3 minutes, stirring often. Add the crushed red pepper flakes, the quartered okra and salt and pepper to taste. Cook, stirring often, for another 3 to 4 minutes, or until the okra begins to soften slightly. Remove from the heat and set aside.
  • In a large bowl, combine the cream cheese, yogurt, mayonnaise (if using), hot sauce, ½ cup (60 g) of the smoked Gouda, mozzarella and more salt and pepper to taste. Fold in the cooked okra and shallots, and then transfer the mixture to the ramekins.
  • Sprinkle the tops with the remaining ¼ cup (30 g) of Gouda and paprika and bake for 10 to 12 minutes, or until the cheese melts and the top gets a little crusty. Makes 2 cups.


used with permission from Black Girl Baking by Jerrelle Guy, Page Street Publishing Co. 2018. Photos by Jerrelle Guy.