Labneh Dip with Scallion Oil
This recipe delivers a sophisticated labneh dip featuring creamy, lemon-dill infused labneh topped with a vibrant scallion oil. Aromatic shallots, garlic, and dried chile are gently cooked in olive oil before fresh scallions are folded in, creating a fragrant and visually appealing topping. It's an elegant, easy-to-prepare appetizer ideal for pairing with crudités or warm pita.
Equipment
- 1 Mixing Bowl For combining labneh ingredients
- 1 Small saucepan or skillet For preparing the scallion oil
- 1 Chef's knife For chopping and slicing ingredients
- 1 Cutting Board For safe and efficient ingredient preparation
- 1 Microplane or Zester For grating lemon zest
Ingredients
Main
- 2 cups labneh
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon grated lemon zest
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 1 shallot minced
- 2 cloves garlic thinly sliced
- 1 small dried chile pepper stemmed, seeded and finely chopped
- 4 scallions thinly sliced
- Crudités for serving
Instructions
- In a mixing bowl, combine labneh with chopped fresh dill, grated lemon zest, and a pinch of Kosher salt; mix well and set aside.
- Prepare the aromatics: mince the shallot, thinly slice the garlic, stem, seed, and finely chop the dried chile pepper, and thinly slice the scallions.
- Heat the extra-virgin olive oil in a small saucepan or skillet over medium-low heat.
- Add the minced shallot, thinly sliced garlic, and chopped dried chile to the warm oil and gently cook for 3-5 minutes, until fragrant and softened but not browned.
- Remove the saucepan from the heat and stir in the thinly sliced scallions; let the oil cool slightly for a few minutes to infuse.
- Transfer the prepared labneh mixture to a shallow serving bowl, spreading it evenly or creating a slight well in the center.
- Carefully spoon the warm scallion-infused oil over the labneh, ensuring the aromatics are distributed across the surface.
- Serve immediately with fresh crudités, pita bread, or crusty bread for dipping.
Notes
For optimal flavor, use a high-quality, robust extra-virgin olive oil in the scallion infusion. Gently bloom the dried chile in the warm oil to release its full aromatic potential without burning. To prevent the labneh from becoming too thin, ensure it's well-drained; a thicker consistency provides a better textural contrast with the oil. For presentation, create a well in the center of the labneh before drizzling the oil, allowing it to pool beautifully. Taste and adjust salt and lemon zest in the labneh to achieve perfect balance.