Labneh Dip With Sizzled Scallions and Chile

Name: Labneh Dip With Sizzled Scallions and Chile
Total time: 15 min
Yield: 2 cups
Ingredients: 1/3 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

By Alison Roman

Total Time: 15 minutes
Rating: 5(2,000)
Comments: Read comments

In this very high-brow version of ranch dressing, adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019), scalliony chile oil gets sizzled with cilantro stems (or chives) and swirled into thick, lemony labneh. If you can find green garlic, which tends to be hyperseasonal, use that or even ramps in place of the scallions. Serve with raw vegetables for dipping, as a spread with crackers or flatbread, or alongside roasted lamb or vegetables.

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Ingredients

Yield:2 cups

⅓cup olive oil
4scallions (or green garlic), white and light green parts, thinly sliced
1teaspoon red-pepper flakes
2tablespoons finely chopped fresh cilantro (leaves and tender stems) or chives, plus more for garnish
Flaky sea salt
Freshly ground black pepper
2cups labneh, full-fat Greek yogurt or sour cream
2tablespoons fresh lemon juice

Ingredient Substitution Guide

Preparation

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.

Tip

Sizzled scallion oil can be made up to a week ahead, wrapped tightly, and refrigerated. Labneh can also be seasoned a week ahead, wrapped tightly, and refrigerated. Combine the two just before serving.

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Ratings

5 out of 5

2,000 user ratings

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Comments

Katharina6 years ago

I had to do the oil 3 times before I could use it, because the onions and flakes burned the first two times. In the end, I just infused the oil with the chilli flakes overnight in room temperature and just lightly fried the onions in it the next day. Delicious, though!

Kate6 years ago

I just made this from her new cookbook, where it appears as written here. She should have indicated a range of time for the oil to be on the heat. Like others, mine never did turn color, and the cilantro turned black. I think it will taste good, but the instructions are quite ambiguous.

Lisa5 years ago

The color of the oil will depend on your pepper flakes (eg how fresh they are). You want to pull it before the onions/cilantro start to brown. Delicious!

AmberSL4 days ago

I made this as directed with labne and cilantro, my oil got nice and orange. Nothing got burnt. I kept adding more salt to taste but it never got amazing. My family agree I do not get it. What am I missing.

AmberSL4 days ago

I made this as direct

Amanda1 month ago

I’ve made this probably 10 times, it’s amazing. Everyone loves it and I often get asked to make it

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