I love Alison Roman’s Labneh Dip with Sizzled Scallions and Chile. I make it quite regularly, however, one evening I was missing lemons (and bottled lemon juice) and didn’t have any cilantro, but did have a wilting bunch of dill. To my absolute delight, these two substitutions resulted in a dill pickley dip that pair perfect with my fresh bag of Ruffles! If you can’t find labneh, you can use 14% sour cream or Greek yogurt, but labneh yields the best result.

1. Heat the olive oil, scallions, dill and red pepper flakes in a small pot or pan over medium-low heat.
   Cook, swirling occasionally, until the scallions and red-pepper flakes start to sizzle and the oil turns orange. Remove from heat and let cool.
2. Combine the labneh and vinegar in a medium bowl. Season with sugar, salt and pepper. Put into
   into a wide shallow bowl, smooth with spoon as if you’re icing a cake, making deep-ish grooves in
   the labneh. Pour over your cooled oil mix, letting the oil pool into the indents. Top with extra dill
   and spring onion, season with salt and pepper.
3. Serve with warm flatbread, crudités, or good quality potato chips