15 minutes
A creamy and flavorful labneh dip infused with sizzled scallions, chile, and fresh herbs, perfect for pairing with breads, crackers, or vegetables.
cups
Scallions, thinly sliced
0 oz
teaspoons
Cilantro, chopped
tablespoons
Flaky Sea Salt
to taste
Black Pepper, freshly ground
to taste
Labneh
cups
Lemon Juice, freshly squeezed
tablespoons
1. Sizzle Scallions and Chile
Set a small pot over medium heat and pour in the olive oil. Add the thinly sliced scallions, red-pepper flakes, and chopped cilantro. Stir occasionally, waiting for the scallions to sizzle gently in the oil.
2. Season the Mixture
Once the scallions have sizzled, remove the pot from heat and let the mixture cool. Season with flaky sea salt and freshly ground black pepper to taste.
3. Combine Labneh and Lemon Juice
In a medium bowl, combine the labneh with fresh lemon juice. Gently fold in the sizzled scallion mixture until it's evenly distributed throughout the labneh.
4. Garnish and Serve
Transfer the dip to a serving bowl and garnish with an extra sprinkle of chopped cilantro. Serve the labneh dip at room temperature.
Use high-quality labneh or make your own by straining full-fat yogurt for a creamy, tangy base tailored to your preference.
Sizzle scallions and chiles in high-quality extra-virgin olive oil over medium heat until fragrant, adding scallion whites first for even cooking.
Taste and adjust the seasoning of the labneh, considering its tanginess, and add fresh lemon juice to brighten the flavors and complement the richness.
Let the labneh sit at room temperature for 30 minutes before serving to allow flavors to meld and improve consistency.
Enhance the dip with fresh herbs like dill, mint, or cilantro, and consider adding toasted and ground cumin seeds for an earthy note.
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