Ranchy Labneh Dip Recipes

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.

"RANCHY" LABNEH DIP

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.