Labneh Dip
Ten minutes of effort and one night in the refrigerator to make this silky, tangy dip that's hard to stop eating.
Servings: 6 servings
Equipment
Ingredients
- 2 cups full-fat plain Greek yogurt
- 1 teaspoon fine sea salt
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra-virgin olive oil or more
- 2 tablespoons finely chopped fresh mint
- 1/4 cup shelled pistachios roughly chopped
- 1/2 teaspoon sumac or za’atar seasoning, for sprinkling
- toasted pita breads for dipping, optional
Instructions
- Add the Greek yogurt and salt to a medium bowl and stir until well combined.
- Line a sieve with a double layer of cheesecloth and place it over a deep bowl. Spoon in the yogurt mixture.
- Tie the cheesecloth so the yogurt is fully enclosed and suspended in the sieve. Refrigerate for 24 hours.
- Transfer the labneh to a bowl, add the lemon zest and juice, and stir to combine. Taste and adjust salt.
- Spread the labneh onto a shallow serving plate, creating swoops with the back of a spoon. Drizzle with olive oil, scatter with mint and pistachios, and sprinkle with sumac or za'atar seasoning. Serve with toasted pita for dipping.
Nutrition
Calories: 113kcal | Carbohydrates: 4g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 413mg | Potassium: 160mg | Fiber: 1g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 0.5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
