Labneh Dip With Sizzled Scallions And Chile Food

LABNEH DIP WITH SIZZLED SCALLIONS AND CHILE

Labneh Dip With Sizzled Scallions and Chile image

In this very high-brow version of ranch dressing, adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019), scalliony chile oil gets sizzled with cilantro stems (or chives) and swirled into thick, lemony labneh. If you can find green garlic, which tends to be hyperseasonal, use that or even ramps in place of the scallions. Serve with raw vegetables for dipping, as a spread with crackers or flatbread, or alongside roasted lamb or vegetables.

Provided by Alison Roman

Categories quick, snack, dips and spreads, appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1/3 cup olive oil
4 scallions (or green garlic), white and light green parts, thinly sliced
1 teaspoon red-pepper flakes
2 tablespoons finely chopped fresh cilantro (leaves and tender stems) or chives, plus more for garnish
Flaky sea salt
Freshly ground black pepper
2 cups labneh, full-fat Greek yogurt or sour cream
2 tablespoons fresh lemon juice

Steps:

Heat the olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red-pepper flakes start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper.
Combine the labneh and lemon juice in a medium bowl, and season with salt and pepper. Spoon into a bowl and swirl in the sizzled scallion mixture. Top with extra cilantro, if you like.

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