Description
A velvety smooth labneh topped with colorful fresh vegetables, perfect as a dip or a light snack.
Ingredients
Scale
- 500 g (2 cups) full-fat plain yogurt
- 1 tsp (5 g) kosher salt
- Colorful bell peppers, chopped
- Cucumbers, diced
- Cherry tomatoes, halved
- 2 tbsp (30 ml) extra virgin olive oil
- Fresh mint or parsley (optional)
Instructions
- Strain the yogurt by placing it in a fine mesh strainer lined with cheesecloth over a mixing bowl. Sprinkle the salt evenly over the yogurt and let it drain in the refrigerator for at least 6 hours or overnight.
- Prepare the vegetables while the labneh is straining. Wash and chop bell peppers, cucumbers, and halve the cherry tomatoes.
- Assemble the labneh in a serving dish, smoothing the top with a spatula and creating a shallow well in the center.
- Drizzle the olive oil into the well created in the labneh.
- Arrange the chopped vegetables over the labneh and garnish with herbs if using. Serve immediately or chill until ready.
Notes
Be careful not to use yogurt with added thickeners. You can strain the yogurt a day ahead.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Chilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg