Lemony Labneh with Pistachios
Lemon olive oil and lemon zest give this labneh dip a fresh, bright flavor. Labneh, the thick, slightly salty Middle Eastern strained yogurt, is easy to make at home with this recipe. Serve with cucumber slices or pita chips as a dip or use it as a sauce to top roasted vegetables or chicken.
To Make Ahead: Refrigerate labneh (Steps 1-2) airtight for up to 1 week. Top just before serving.
Tips: Agrumato lemon oil is created when olives are pressed together with lemons. The resulting extra-virgin olive oil has an exceptionally bright lemony flavor. It's worth seeking out at gourmet markets or well-stocked natural-foods stores. If you can't find it, substitute 1 tablespoon extra-virgin olive oil and 1 teaspoon lemon zest.
The tart red berries of the Mediterranean sumac bush add fruity, sour flavor to many regional dishes. Find ground sumac in Middle Eastern markets, specialty-food shops and online.
1/2 low-fat milk, 1/2 fat