Mint and Dill Labneh Dip
So we’re still stuck sittin’ at home, watching our roots eclipse the fashionable levels once rocked by Madonna and telling Netflix YES I AM STILL FUCKING HERE AND WATCHING, STOP REMINDING ME
You could probably use both a mindless kitchen project and a snack refresh. You’re in luck, because I love you and I like you. You can have both!
Labneh is essentially just yogurt cheese, which I personally don’t find to be the most delicious-sounding combination of words in the world, but that’s just me. And since we are all cosplaying the part of athleisure Laura Ingalls Wilder, we’re making it ourselves!
It’s silky, spreadable, and tastes like the love child of cream cheese and Greek yogurt (okay, maybe that sounds worse than “yogurt cheese”). I am personally fond of it slathered on a crispy flatbread and topped with shrimp, dill, and tons of lemon, but it’s a damn delight on just about anything and can go sweet or savory.
It’s also an infinitely malleable vehicle for whatever spices and herbs are wasting away in a crisper drawer or cabinet after you treated the grocery store like Supermarket Sweep when this all started.
Pro tip: swirl in some chili crisp if you know what’s good for you.
Mint and Dill Labneh Dip
Prep time: 5 minutes + overnight for labneh-makin’
12 oz. full fat Greek yogurt (I prefer Fage)
1 teaspoon Kosher salt
2 tablespoons lemon juice, divided
1/2 cup fresh mint, chopped
1/2 cup fresh dill, chopped
Olive oil or chili crisp for drizzling
To make the labneh: Combine yogurt, salt, and 1 tablespoon of lemon juice in a bowl. Scoop mixture into a colander lined with two layers of cheesecloth; fold the overhanging cheesecloth on top of the labneh to cover. Place over a bowl and let drain in the fridge for 12-24 hours, or until your desired consistency has been reached.
To make the dip: Mix your fancy AF homemade labneh (look at you! you’re basically an influencer now) with the chopped herbs, the remaining tablespoon of lemon juice, and chili crisp. Stir to combine and adjust seasonings to your taste. Top off with a drizzle of olive oil and a little sumac or za’ater if that’s your jam.
Serve with fresh veggies, smeared on toast, or, perhaps my favorite, smeared on a burger piled with quick pickled red onions and cucumbers.
I find this keeps for about a week in an airtight container in the fridge.