Labneh Dip With Olive Topping Recipes

HOMEMADE LABNEH WITH OLIVE OIL AND ZA'ATAR

Steps:

• In a large bowl, mix together the yogurt, salt, and lemon juice. Line a colander with three layers of cheesecloth and place the colander over a large bowl. Pour the yogurt into the cheesecloth, cover the whole thing with plastic wrap, and set the bowl in the refrigerator for 8 hours or overnight, emptying the liquid in the bowl as needed. If you're not using it in a recipe, you can serve it on its own. Top with a big splash of olive oil and additional seasoning and serve with pita. Store in an airtight container in the fridge.

LAMB KOFTA WITH LABNEH DIP

Steps:

• Make the meatballs: Mix the lamb and beef with the onion, garlic, breadcrumbs, 1/4 cup water, the parsley, mint, 1 1/2 teaspoons salt, the paprika, cumin, sumac, allspice and a few grinds of pepper until just combined. Form into 1 1/2-inch meatballs (about 20).
• Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning, until browned and cooked through, 12 minutes.
• Meanwhile, make the dip: Mix the labneh with the lemon juice in a bowl; season with salt. Drizzle with olive oil and sprinkle with sumac. Transfer the meatballs to a platter and sprinkle with mint. Serve with the dip.

LABNEH DIP WITH SIZZLED SCALLIONS AND CHILE

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.

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.

EASY LABNEH DIP RECIPE WITH GARLIC AND DILL | SIP BITE GO

Steps:

• Heat a small skillet over medium heat. Add olive oil and garlic. Cook, stirring regularly, until garlic becomes fragrant and translucent, about 1-2 minutes into cooking.
• Remove garlic oil from heat, let it cool down for a few minutes, then transfer to a medium or large mixing bowl.
• Add labneh yogurt to the garlic oil in the mixing bowl. Add salt, and fresh chopped dill. Use a spatula to fold everything together, until combined.
• Transfer to a serving bowl, and Serve immediately with a drizzle of olive oil and toasted pita bread, or chill labneh dip (without the olive oil), covered for up to 1 day, until it's time to serve with pita bread. (note: olive oil drizzled on top should be added at the time of serving).

BEET DIP WITH LABNEH

Steps:

• Put the beets, whole walnuts, lemon juice, pomegranate molasses, chile flakes, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.
• Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.

LABNEH (LEBANESE YOGURT)

Steps:

• Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.