Spicy Dill Labneh
- 1/3 cup olive oil
- 4 spring onions, thinly sliced
- 1 teaspoon red pepper flakes
- 2 tablespoons fresh dill, finely chopped
- 2 cups labneh, sour cream or Greek yogurt
- 4 teaspoons white vinegar
- Pinch of white sugar
- Maldon salt, to taste
- Black pepper, to taste
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email firstname.lastname@example.org or call 519 488 0316
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.
- 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.
- 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.
- Serve with warm flatbread, crudités, or good quality potato chips