LABNEH DIP WITH OLIVE TOPPING
You simply cannot miss out on this Labneh. It's a Labneh Dip with Zaatar Pistachio Mint Olive Topping! Sprinkled with fresh pomegranate seeds and served with pita chips - this easy labneh recipe is the perfect appetizer or can be served as part of a mezze platter drenched in Moroccan Olive Oil.
Provided by Mahy
Categories Appetizer Dips Snack
Time 10m
Number Of Ingredients 12
Steps:
- Start by Making the labneh. Use quality yogurt and mix that with salt.
- A cheesecloth or ideally a pillow case is best used to strain the labneh.
- Place the yogurt salt mix in the pillowcase.
- squeeze out as much moisture as possible .
- place that over a sieve over a bowl and let it strain overnight or at least 8 hours.
- The labneh cheese is ready when it's trained and dried out.
- Make the pita chips.
- Preheat the oven to 375 degrees F. Cut up each pita bread into 8 wedges and then separate the 2 layers of the pita bread giving you 16 wedges in total per bread.
- In a small bowl, mix the zaatar spice and olive oil.
- Lay the pita bread wedges in a single layer on a baking sheet and brush them with the Zaatar and olive oil mixture. Bake for 6-8 mins until crispy (keep an eye on them because they burn easily!)
- In a small bowl, add in the chopped mint, pistachios, olives, pepper flakes, zaatar spice, pepper flakes, zaatar and olive oil. Mix the topping ingredients well.
- Spread your labneh on a flat plate mounding the labneh to about an inch high.
- Spoon the topping ingredients over the top of the labneh and allow it to drip from the sides. Sprinkle the pomegranate arils on top.
- Serve with pita bread and some minty red tea.
Nutrition Facts : Calories 440 kcal, Carbohydrate 23 g, Protein 10 g, Fat 36 g, SaturatedFat 5 g, Cholesterol 3 mg, Sodium 256 mg, Fiber 5 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 29 g, ServingSize 1 serving
WHIPPED LABNEH DIP RECIPE
Steps:
- In a mixing bowl, combine the labneh and lemon zest. Season with a large pinch of kosher salt. Whisk gently, and as you do so, slowly, drizzle extra virgin olive oil (about 1 tablespoon). (The labneh mixture should be creamy and fluffy). Set aside or refrigerate for later.
- In a small skillet, warm 1/4 cup extra virgin olive oil over medium-low heat. Add the garlic and thyme sprigs. Cook for a brief minute, watching the garlic to turn just golden. Remove the garlic.
- To the warmed oil, add the tomatoes to the skillet. Turn the heat to medium, watching for the tomatoes to burst a little as they cook. Season with za'atar and crushed red pepper flakes. Add the Pearls Specialties Olives and cook for 30 seconds or until warmed through.
- Assemble the dip. Spread the whipped labneh in the bottom of a serving bowl. Top with the warmed olive oil, tomatoes, and olives. Finish with a sprinkle of parsley and more fresh thyme, if you like.
- Serve with pita chips or your favorite crackers.
Nutrition Facts : Calories 61.7 kcal, Carbohydrate 4.2 g, Protein 7.2 g, Fat 2 g, SaturatedFat 0.3 g, Cholesterol 3.3 mg, Sodium 202 mg, Fiber 0.7 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
LABNEH DIP WITH SIZZLED SCALLIONS AND CHILE
In this very high-brow version of ranch dressing, adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019), scalliony chile oil gets sizzled with cilantro stems (or chives) and swirled into thick, lemony labneh. If you can find green garlic, which tends to be hyperseasonal, use that or even ramps in place of the scallions. Serve with raw vegetables for dipping, as a spread with crackers or flatbread, or alongside roasted lamb or vegetables.
Provided by Alison Roman
Categories quick, snack, dips and spreads, appetizer
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Heat the olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red-pepper flakes start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper.
- Combine the labneh and lemon juice in a medium bowl, and season with salt and pepper. Spoon into a bowl and swirl in the sizzled scallion mixture. Top with extra cilantro, if you like.
"RANCHY" LABNEH DIP
Categories Condiment/Spread Quick & Easy Summer Bon Appétit
Yield 4 Servings
Number Of Ingredients 7
Steps:
- Whisk 2 cups labneh, 1 finely grated garlic clove, 1 teaspoon crushed dried mint, 1 teaspoon onion powder, 1 teaspoon Worcestershire sauce, 1/2 teaspoon lemon zest, and 1/2 teaspoon kosher salt in a bowl. Cover and chill 3 hours for flavors to meld.
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