All, Appetizers, Recipes
Garlicky Labneh Dip with Chili Oil
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.
How to Make It
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.
Tell Us Your Thoughts