This spicy and olive-heavy labneh is the perfect dinner party dip. Never made homemade labneh before? Your life is about to change.
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Serves
4
Yoghurt
Unsalted Butter
Garlic
Aleppo Pepper
Sage
Green Olive
Red Onion
Mint
Parsley
Carrot and Celery Sticks
Bread
Olive Oil
Lemon
Salt
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
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Serves
4
Yoghurt
Unsalted Butter
Garlic
Aleppo Pepper
Sage
Green Olive
Red Onion
Mint
Parsley
Carrot and Celery Sticks
Bread
Olive Oil
Lemon
Salt
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by lining a sieve over a bowl with a J-Cloth. Tip in the yoghurt and leave to strain for 1-2 hours, or overnight, depending on the thickness of your yoghurt and the texture of labneh you’re after.
Step 2.
To make the spiced butter, set a small saucepan over a medium heat. Add the butter and cook until nut brown. Finely grate in the garlic and sizzle for 30 secs. Tip in the aleppo pepper and season with salt, lemon zest and juice and finely chopped sage.
Step 3.
Squash the green olives with the heel of your hand and chuck them into the butter. Thinly slice the red onion.
Step 4.
To serve, swoosh the labneh over a large serving platter. Top with the warm spiced olive butter and scatter over the herbs and sliced red onion. Serve with crudites (on ice if you’re feeling fancy) and warm grilled bread.
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