LABNEH DIP
LABNEH DIP
Yield: 8
Prep time: 10 MinInactive time: 8 HourTotal time: 8 H & 10 M
Labneh is saltier and tangier in taste than yogurt. It’s also used savory (never sweet like we may often use yogurt.)You must try this delicious Middle Eastern dip, paired with a tasty extra virgin olive oil from Morocco or Italy! Its topping is absolutely up to you- but if you've never made labneh, try this combo of zaatar, mint, olives, pistachios and pomegranate- A delicious mix of sweet, salty, soft, chewy and crunchy.Labneh is also a healthy source of protein and probiotics !
Ingredients
LABNEH
GARNISH
Instructions
- A day before, make Labneh mixing greek yogurt and salt and placing it over a strainer covered by a cheesecloth. Squeeze out the liquid firmly with your hands, and let it rest in the fridge to continue extracting the liquid out of the yogurt.
- The next day (8 -24hours) your labneh is ready, and should taste like
- Spread your labneh on a bowl plate, using a spoon, to create "levels" in which you will add toppings, allowing them to drip on the sides.
Nutrition Facts
Calories
243.79Fat (grams)
19.91 gSat. Fat (grams)
2.89 gCarbs (grams)
9.68 gFiber (grams)
3.38 gNet carbs
6.26 gSugar (grams)
3.6 gProtein (grams)
8.96 gSodium (milligrams)
120.33 mgCholesterol (grams)
3.75 mgDisclaimer: Nutritional information included as part of this recipe is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe.
