Ranchy Labneh Dip Recipes

LABNEH DIP

Labneh Dip image

A 3 ingredient easy peasy dip made with labneh, yogurt, and dried vegetable soup mix. Might sound a little weird, but it is addictive. Everyone will ask you for the recipe!

Provided by Farah Abumaizar

Number Of Ingredients 3

Ingredients

250 g Labneh (1 cup)
2 cups yogurt ((2 small containers))
1 dried vegetable soup mix

Steps:

Combine all the ingredients together. Taste and add more labneh or yogurt if you like a milder tasting dip. Store in the fridge until ready to serve, then serve with cut up vegetables, chips or crackers.

Nutrition Facts : Calories 195 kcal, ServingSize 1 serving

"RANCHY" LABNEH DIP

Categories Condiment/Spread Quick & Easy Summer Bon Appétit

Yield 4 Servings

Number Of Ingredients 7

Ingredients

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
1/2 teaspoon kosher salt

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.

LABNEH DIP WITH SIZZLED SCALLIONS AND CHILE

Labneh Dip With Sizzled Scallions and Chile image

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

Ingredients

1/3 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

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.

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2015-08-18 Step 1. Whisk labneh, mint, onion powder, Worcestershire sauce, lemon zest, salt, and garlic in a medium bowl until smooth. Cover and chill 3 hours to let flavors meld.
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Estimated Reading Time 50 secs

Whisk labneh, mint, onion powder, Worcestershire sauce, lemon zest, salt, and garlic in a medium bowl until smooth. Cover and chill 3 hours to let flavors meld.

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