Alison Roman “The Dip”
View recipe here
Servings: 2 cups
Labneh Dip with Sizzled Scallions and Chile
⅓ cup olive oil
4 scallions (or green garlic), white and light green parts, thinly sliced
1 teaspoon red-pepper flakes
2 tablespoons finely chopped fresh cilantro (leaves and tender stems) or chives, plus more for garnish
Flaky sea salt
Freshly ground black pepper
2 cups labneh, full-fat Greek yogurt or sour cream
2 tablespoons fresh lemon juice
1. Heat the 1/3 cup olive oil, 4 scallions, 1 teaspoon red-pepper flakes and 2 tablespoons 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.
2. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper.
3. Combine 2 cups labneh and 2 tablespoons lemon juice in a medium bowl, and season with salt and pepper.
4. Spoon into a bowl and swirl in the sizzled scallion mixture. Top with extra cilantro, if you like.
