Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Labneh Dip with Scallion Oil
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 105
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 175 mg
This beautifully green labneh dip is topped with a flavorful hot oil made from sizzled scallions, shallots and garlic for a fresh take on an onion dip. If you don’t have shallots, feel free to substitute with finely chopped onion. Serve with cold crunchy vegetables, such as cucumbers and radishes.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 105
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 175 mg
Ingredients
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Directions
- Stir together the labneh, dill, lemon zest and 3/4 teaspoon salt in a large bowl.
- Heat the olive oil with the shallot, garlic and chile in a medium skillet over medium heat; cook until the shallot is golden, 3 to 4 minutes. Add the scallions and 2 pinches of salt; cook, stirring, until the scallions are softened, about 1 minute.
- Stir 2 tablespoons of the scallion mixture into the labneh dip until combined. Spread the dip in a bowl. Top with the remaining scallion mixture. Serve with crudités.
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