Labneh and Garlic Scape Dip with Mint
Prep Time
5 mins
Soaking time
12 hrs
Total Time
5 mins
This lemony labneh and garlic scape dip is a wonderfully simple appetizer for warm weather fêtes. Creamy labneh, blended with sautéed garlic scapes, fresh mint leaves, and lemon zest, makes for a vibrant, crowd-pleasing dip.
For a punchier dip, skip the sauté and add raw garlic scapes and olive oil directly to the food processor.
I like to serve this with halved or quartered carrots, radishes, and cucumbers, and a selection of small crackers. I find the vegetables have the best flavor and texture when tossed with lemon juice and sea salt about 20 minutes ahead of time.
Recipe Type:
Appetizer
Keyword:
dip
Makes: 4 servings
Ingredients
- 1/2 cup sunflower seeds, soaked in cold water overnight and drained
- 4 garlic scapes
- 2 tablespoon extra virgin olive oil, plus more for drizzling
- 1/2 cup labneh
- 1/4 cup mint leaves, plus more for garnish
- 1/2 teaspoon sea salt, plus more to taste
- 1 tablespoon lemon zest
- 1/2 ground white pepper
Instructions
-
The night before, soak sunflower seeds in cold water. The next day, use a fine mesh strainer to rinse under cold water and set aside to drain.
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Heat olive oil in a small skillet over medium heat. Add garlic scapes and sauté 2 minutes – just until scapes are fragrant, but still a vibrant shade of green.
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Use a silicone spatula to scrape sautéed scapes and all of the olive oil into the bowl of a food processor. Add sunflower seeds, labneh, mint, lemon zest, salt, and pepper and process until smooth, stopping to scrape down sides as needed. Add sea salt to taste. Scrape dip into a small container and chill until ready to serve.
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To serve, top dip with a drizzle of olive and a few mint leaves. Serve with a selection of vegetables and crackers.