LABNEH DIP WITH OLIVE TOPPING
You simply cannot miss out on this Labneh. It's a Labneh Dip with Zaatar Pistachio Mint Olive Topping! Sprinkled with fresh pomegranate seeds and served with pita chips - this easy labneh recipe is the perfect appetizer or can be served as part of a mezze platter drenched in Moroccan Olive Oil.
Provided by Mahy
Categories Appetizer Dips Snack
Time 10m
Number Of Ingredients 12
Steps:
- Start by Making the labneh. Use quality yogurt and mix that with salt.
- A cheesecloth or ideally a pillow case is best used to strain the labneh.
- Place the yogurt salt mix in the pillowcase.
- squeeze out as much moisture as possible .
- place that over a sieve over a bowl and let it strain overnight or at least 8 hours.
- The labneh cheese is ready when it's trained and dried out.
- Make the pita chips.
- Preheat the oven to 375 degrees F. Cut up each pita bread into 8 wedges and then separate the 2 layers of the pita bread giving you 16 wedges in total per bread.
- In a small bowl, mix the zaatar spice and olive oil.
- Lay the pita bread wedges in a single layer on a baking sheet and brush them with the Zaatar and olive oil mixture. Bake for 6-8 mins until crispy (keep an eye on them because they burn easily!)
- In a small bowl, add in the chopped mint, pistachios, olives, pepper flakes, zaatar spice, pepper flakes, zaatar and olive oil. Mix the topping ingredients well.
- Spread your labneh on a flat plate mounding the labneh to about an inch high.
- Spoon the topping ingredients over the top of the labneh and allow it to drip from the sides. Sprinkle the pomegranate arils on top.
- Serve with pita bread and some minty red tea.
Nutrition Facts : Calories 440 kcal, Carbohydrate 23 g, Protein 10 g, Fat 36 g, SaturatedFat 5 g, Cholesterol 3 mg, Sodium 256 mg, Fiber 5 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 29 g, ServingSize 1 serving
LABNEH DIP
A 3 ingredient easy peasy dip made with labneh, yogurt, and dried vegetable soup mix. Might sound a little weird, but it is addictive. Everyone will ask you for the recipe!
Provided by Farah Abumaizar
Categories Appetizer
Number Of Ingredients 3
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.
Nutrition Facts : Calories 195 kcal, ServingSize 1 serving
LABNEH DIP WITH SIZZLED SCALLIONS AND CHILE
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
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.
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).
Nutrition Facts : Calories 209 kcal, Carbohydrate 20 g, Protein 14 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 6 mg, Sodium 482 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
"RANCHY" LABNEH DIP
Categories Condiment/Spread Quick & Easy Summer Bon Appétit
Yield 4 Servings
Number Of Ingredients 7
Steps:
- Whisk 2 cups labneh, 1 finely grated garlic clove, 1 teaspoon crushed dried mint, 1 teaspoon onion powder, 1 teaspoon Worcestershire sauce, 1/2 teaspoon lemon zest, and 1/2 teaspoon kosher salt in a bowl. Cover and chill 3 hours for flavors to meld.
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