In this labneh dip recipe, we stir in a little hot pepper and herbs for a delicious kick. Labneh is a thick, slightly salty Middle Eastern strained yogurt that's easy to make at home. Serve the dip with cucumber slices or pita chips, or use it to top roasted carrots. Source: EatingWell Magazine, March/April 2017

Breana Killeen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 7-inch or larger fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Whisk yogurt with salt in a medium bowl; spoon into the cheesecloth.

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  • Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl, 12 to 24 hours. (Discard the liquid.)

  • To serve, top with scallions, jalapeño, oil, dill, parsley and cumin seeds.

Tips

To Make Ahead: Refrigerate labneh (Steps 1-2) airtight for up to 1 week. Top just before serving.

Equipment: Cheesecloth

Nutrition Facts

87 calories; 3.6 g total fat; 1.5 g saturated fat; 7 mg cholesterol; 145 mg sodium. 261 mg potassium; 7.5 g carbohydrates; 0.2 g fiber; 7 g sugar; 6.3 g protein; 157 IU vitamin a iu; 1 mg niacin equivalents; 4 mg vitamin c; 3 mcg folate; 197 mg calcium; 19 mg magnesium;

Reviews (1)

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Rating: 5 stars
06/26/2017
This is such a great and unique recipe idea. Loved it Read More