The name of Louisville speakeasy North of Bourbon isn’t just a nod to the Bluegrass State’s signature spirit. It’s also an homage to New Orleans’ Bourbon Street and the kind of foods one might enjoy there. So when the restaurant’s James Beard–nominated executive chef, Lawrence Weeks, stopped by the G&G offices to participate in a dip-making challenge, he naturally pulled inspiration from the bayou. “I’m a descendant of people from Southwest Louisiana, so it’s a mix of cultures—you’ve got Cajun, you’ve got Creole, you’ve got French—and this dip is a favorite down South for parties,” he says.
Get the recipe and watch a video tutorial (complete with a handy knife-skills tip) below.
