Herbed Labneh Dip
Prep Time
5 mins
Herbed labneh dip with fresh basil, parsley, and mint plus sliced summer vegetable is a 5-minute dinner option for busy – or really hot – summer evenings.
Recipe Type:
Appetizer
Keyword:
herbed labneh dip
Makes: 6 servings
Ingredients
- 2 teaspoons finely minced garlic
- Zest of 1 lemon plus 2 tablespoons juice
- 1 1/2 cups labneh
- 3 tablespoons extra virgin olive oil, plus 1 - 2 tablespoons more for drizzling
- 1/2 cup minced mixture of basil, parsley, and mint
- 1/2 teaspoon sea salt, plus more to taste
- Black pepper
- 1 cup cucumbers cut into half moons
- 1 cup halved cherry tomatoes
- Toasts drizzled with olive oil and sprinkled with sea salt and pepper, for serving
Instructions
-
In a medium mixing bowl, combine the garlic, zest and juice, and 1/2 teaspoon sea salt. Let the garlic marinate while you prep the vegetables and toasts.
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Just before serving, stir the labneh, olive oil, and most of the herbs into the garlic mixture. Add sea salt and pepper to taste.
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Spoon into a shallow bowl and swirl. Top with half the tomatoes and cucumbers, the remaining herbs, and a drizzle more olive oil. Add a pinch each of sea salt and pepper. Arrange the remaining vegetables and the toasts on the side, and serve.