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.
Serving Size: 1/4-cup
108 calories; protein 7g; carbohydrates 8.3g; dietary fiber 0.4g; sugars 7.4g; fat 5.3g; saturated fat 1.7g; cholesterol 7mg; vitamin a iu 109.9IU; niacin equivalents 0.2mg; vitamin c 2mg; folate 2.7mcg; calcium 197.6mg; iron 0.3mg; magnesium 22.2mg; potassium 284.4mg; sodium 144.2mg; calories from fat 48.1kcal.