Garlicky Labneh Dip with Chili Oil - Casa De Suna

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Garlicky Labneh Dip with Chili Oil

By Casa de Suna

Published Mar 08

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Who doesn’t love labneh? We’re particularly obsessed with our spicy, flavorful take on this classic Middle Eastern dip.

There are a few secret ingredients at play in our garlic labneh dip: our very own hot sauce–which we mix with olive oil to transform into a chili oil; nigella seeds, which bring a unique flavor and a ton of health benefits, and lots of herbs in addition to the garlic. Served alongside warm pita bread and plenty of veg, this will easily become your new go-to staple for impressive entertaining.

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How to Make It

Difficulty: Easy

Overall Time: 10 min

Prep Time: 10 min

Serves: 6

INGREDIENTS

2 tbsp extra-virgin olive oil

1 to 2 tsp Casa Picosa Has Me Sweatin’ hot sauce

2 cups labneh

2 tbsp finely chopped mint, plus extra to garnish

1 tbsp finely chopped dill, plus extra to garnish

1 small garlic clove, finely grated

¼ tsp kosher salt

¼ tsp nigella seeds

Assembly

Warmed pita bread

Cucumber spears

Halved carrots

Radishes

INSTRUCTIONS

Whisk oil with hot sauce in a small bowl until combined. Set aside.

Stir labneh with mint, dill, garlic and salt in a medium bowl.

Scrape into a shallow serving bowl.

Using the back of a spoon, make deep swirls in the dip to create texture, then drizzle over oil-mixture.

Sprinkle with nigella seeds, then top with additional mint leaves and dill sprigs. Serve immediately with pita bread and vegetables.

Kitchen Tip

Dip will keep refrigerated in an airtight container for up to 3 days.

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