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Labneh Dip✨ This is so good… Labneh was a staple in my parents house growing up, and now it’s a staple in mine❤️ Of course I had to add the Nadia flair and decided to use roasted radishes and OMG, now I’m obsessed!
If you loved this recipe, check out my Labneh!
Why You’ll Love Labneh Dip
Roasted radishes are sweet and mild as opposed to their spicy raw counterparts so pairing it with the spicy herb oil and the cool labneh is a true experience. Am I being dramatic? Never. The lavash chips truly enhance the experience of this dish, especially with the za’atar and the smoked paprika, they add an extra special and delicious touch. They are super easy to make, and you can also make a big batch, store them and use them for something else! Trust me… This Roasted Radish & Labneh Dip is gonna be a game changer!
How To Prepare Labneh Dip
🧂 First, add a bit of olive oil, salt and pepper to the radishes and bake at 400F on a baking sheet for 25-30 minutes.
🌟 Secondly, mix the za’atar, paprika and olive oil in a bowl and brush your lavash triangles with it. Then, bake at 400F for 8-12 minutes. Check they don’t burn.
🌶 Combine the mint, scallions, cashews, Aleppo pepper, brown sugar, rice vinegar, Tamari and grated garlic.
🌿 Heat up the 1/4 cup olive oil on medium high for 3-4 minutes. Then, add it to the bowl with the herbs.
❤️ Lastly, spread labneh on a plate, top with the radishes and add the herby oil. Then, add the fresh dill on top, more fresh mint and scallions.
Substitutions and Variations
- If you don’t want to go through the process of making your own lavash chips (which I highly recommend you do), you can use store bought ones or use pita chips.
- You can use any pepper of your choice. If you aren’t a huge fan of spicy, you can adjust the amount of Aleppo pepper to your desired level of heat.
- You can use any herbs you have on hand.
Chef Nadia’s Tip
If you don’t want to make your own lavash chips, you can use pita chips!
Similar Recipes
Common Questions
Yes of course! You can use any pepper of your choice.
You can use pita chips!
Labneh Dip
Ingredients
- 10 Easter radishes, cut off the root and the top and quarter them
- 1/4 cup Olive oil, more for drizzling on the radishes
- 2 tbsp Cashews, very finely chopped to almost a powder
- 1 tbsp Aleppo pepper
- 1 tsp Brown sugar
- 1/2 tsp Seasoned salt, I use Peg's
- 1 clove Garlic, grated
- 1 tbsp Rice vinegar
- 1/2 tbsp Tamari , or soy sauce
- 2.5 tbsp Mint, fresh, more for topping
- 2 Scallions
- Dill , to taste
- 3/4 cup Labneh
Lavash Chips
- 1 Lavash, cut in half, then in half again and cut into triangles
- 1 tbsp Smoked paprika
- 1 tbsp Za’atar
- 2.5 tbsp Olive oil
Instructions
- First, add a bit of olive oil, salt and pepper to the radishes and bake at 400F on a baking sheet for 25-30 minutes.
- Secondly, mix the za’atar, paprika and olive oil in a bowl and brush your lavash triangles with it. Then, bake at 400F for 8-12 minutes. Check they don’t burn.
- Combine the mint, scallions, cashews, Aleppo pepper, brown sugar, rice vinegar, Tamari and grated garlic.
- Heat up the 1/4 cup olive oil on medium high for 3-4 minutes. Then, add it to the bowl with the herbs.
- Lastly, spread labneh on a plate, top with the radishes and add the herby oil. Then, add the fresh dill on top, more fresh mint and scallions.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
