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The concentrated dairy flavor of labneh, a strained yogurt, combined with 2 cups of crumbled blue cheese makes this blue cheese dip recipe exciting. Thin leftovers with more vinegar to make an easy blue cheese salad dressing.

Sarah Simms Hendrix
Source: EatingWell Magazine, June 2019

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Recipe Summary test

active:
25 mins
total:
25 mins
Servings:
36
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine labneh (or sour cream), mayonnaise, basil, chives, parsley, tarragon, sugar, vinegar, Worcestershire, garlic powder and pepper in a food processor and pulse until smooth. Transfer to a medium bowl and mix in blue cheese.

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Tips

Tip: To make 2 cups low-fat labneh, line a large 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. Spoon in 4 cups low-fat plain yogurt. 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 make ahead: Refrigerate for up to 3 days.

Nutrition Facts

103 calories; protein 2.8g; carbohydrates 2.3g; sugars 2g; fat 9.1g; saturated fat 2.5g; cholesterol 10.1mg; vitamin a iu 81.6IU; vitamin c 0.5mg; folate 3.1mcg; calcium 77.8mg; iron 0.1mg; magnesium 5.8mg; potassium 78.1mg; sodium 151.2mg.
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