Labneh Dip Food

LABNEH DIP

Steps:

• Combine all the ingredients together. Taste and add more labneh or yogurt if you like a milder tasting dip. Store in the fridge until ready to serve, then serve with cut up vegetables, chips or crackers.

LABNEH DIP WITH SIZZLED SCALLIONS AND CHILE

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.

HOW TO MAKE LABNEH & HEALTHY LABNEH DIP

Steps:

• Line a large fine-mesh sieve with 2 layers of cheesecloth (or a tea towel, old T-shirts, coffee filters). Set the sieve on top of a deep bowl-make sure there's a few inches in between the bottom of the sieve and the bottom of the bowl.
• Add yogurt to the lined sieve. Lift the corners of the cloth and gather them together to cover the yogurt, like you're wrapping it in a pouch/bundle. Clip or tie the edges of the cloth together.
• Refrigerate entire bowl and sieve with bundled yogurt and allow to drain for 2-3 days.
• Squeeze bundled cheesecloth to remove any excess liquid and discard the liquid in the bowl-the yogurt will thicken, similar to goat cheese.
• Store labneh in an airtight container in the fridge and enjoy as desired!
• To make labneh dip, whisk together oil and other dip ingredients in a small bowl. Stir mixture into labneh and season to taste.
• Add labneh dip to a jar and refrigerate. Marinate flavor for 8 hours before serving and enjoying!
• Lasts 2 weeks stored in an airtight container in the fridge.
• Yields 1½ cups homemade labneh dip.

LAMB KOFTA WITH LABNEH DIP

Steps:

• Make the meatballs: Mix the lamb and beef with the onion, garlic, breadcrumbs, 1/4 cup water, the parsley, mint, 1 1/2 teaspoons salt, the paprika, cumin, sumac, allspice and a few grinds of pepper until just combined. Form into 1 1/2-inch meatballs (about 20).
• Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning, until browned and cooked through, 12 minutes.
• Meanwhile, make the dip: Mix the labneh with the lemon juice in a bowl; season with salt. Drizzle with olive oil and sprinkle with sumac. Transfer the meatballs to a platter and sprinkle with mint. Serve with the dip.

EASY LABNEH DIP RECIPE WITH GARLIC AND DILL | SIP BITE GO

Steps:

• Heat a small skillet over medium heat. Add olive oil and garlic. Cook, stirring regularly, until garlic becomes fragrant and translucent, about 1-2 minutes into cooking.
• Remove garlic oil from heat, let it cool down for a few minutes, then transfer to a medium or large mixing bowl.
• Add labneh yogurt to the garlic oil in the mixing bowl. Add salt, and fresh chopped dill. Use a spatula to fold everything together, until combined.
• Transfer to a serving bowl, and Serve immediately with a drizzle of olive oil and toasted pita bread, or chill labneh dip (without the olive oil), covered for up to 1 day, until it's time to serve with pita bread. (note: olive oil drizzled on top should be added at the time of serving).

PISTACHIO MINT LABNEH DIP

Steps:

• Purée 1 cup pistachios in a food processor until a thick paste forms. Add garlic, oil, 1 teaspoon salt, pepper, 1 cup chopped mint, and dill and purée until the mint is finely chopped and a thick sauce has formed.
• Whisk labneh, lemon juice, zest and 1/2 teaspoon salt together in a medium bowl.
• Fold pistachio mixture into labneh, leaving mixture marbled. Top with remaining pistachios, mint leaves and dill sprigs.

BEET DIP WITH LABNEH

Steps:

• Put the beets, whole walnuts, lemon juice, pomegranate molasses, chile flakes, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.
• Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.

LABNEH (LEBANESE CREAM CHEESE)

Steps:

• Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
• After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.

LABNEH (LEBANESE YOGURT)

Steps:

• Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.