Labneh Dip With Sizzled Scallions and Chile — Alison Roman

Name: Labneh Dip With Sizzled Scallions and Chile — Alison Roman
Cuisine: Mediterranean
Ingredients: ⅓ cup olive oil; 4 scallions (or green garlic), white and light green parts, thinly sliced; 1 teaspoon red-pepper flakes; 2 tablespoons finely chopped fresh cilantro (leaves and tender stems) or chives, plus more for garnish; Flaky sea salt; Freshly ground black pepper; 2 cups labneh, full-fat Greek yogurt or sour cream; 2 tablespoons fresh lemon juice

3 steps

Speaking of super bowl MVPs, you can never go wrong with this spicy, herby, tried and true dip.

Updated at: Wed, 16 Aug 2023 19:57:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1472.6 kcal (74%)

Total Fat127.6 g (182%)

Carbs41.3 g (16%)

Sugars19.3 g (21%)

Protein52.7 g (105%)

Sodium2158.3 mg (108%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

⅓ cupolive oil

4scallions

or green garlic, white and light green parts, thinly sliced

1 teaspoonred-pepper flakes

2 tablespoonsfresh cilantro

finely chopped, leaves and tender stems, or chives, plus more for garnish

flaky sea salt

freshly ground black pepper

2 cupslabneh

full-fat Greek yogurt or sour cream

2 tablespoonsfresh lemon juice

Instructions

Step 1

Heat the olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red-pepper flakes start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper.

Step 2

Combine the labneh and lemon juice in a medium bowl, and season with salt and pepper. Spoon into a bowl and swirl in the sizzled scallion mixture. Top with extra cilantro, if you like.

Step 3

Tip