Labneh Dip With Sizzled Scallions And Chile

Name: Labneh Dip With Sizzled Scallions And Chile
Total time: 15 min
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

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Total: 15 minutes

Servings: 2

Cost: $7.14 /serving

Author : Alison Roman

labneh scallion vegetarian

Labneh Dip With Sizzled Scallions And Chile

Ingredients

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1/3 cup olive oil4 scallions (or green garlic), white and light green parts, thinly sliced1 teaspoon red-pepper flakes2 tablespoons finely chopped fresh cilantro (leaves and tender stems) or chives, plus more for garnishFlaky sea saltFreshly ground black pepper2 cups labneh, full-fat Greek yogurt or sour cream2 tablespoons fresh lemon juice

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Instructions

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Step 1

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.

Step 2

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.