Mediterranean Labneh Dip
This dip is creamy, luxurious, and simple to put together. The tangy labneh and cool, rich texture makes a great base for the briny olives and caviar on top.
Equipment
- Mixing bowl
- piping bag, or Ziploc bag
- serving plate
Ingredients
- 12 oz labneh
- 2-3 tbsp olive brine, adjust to taste
- 1½ tbsp vodka, optional
- 1 lemon, zest only
- ½ tsp white pepper
- ½ tsp garlic powder
- 1 tsp onion powder
- salt, to taste
- 1 jar castelvetrano olives, pitted
- 1 oz caviar
- 1 drizzle olive oil
- Chives, chopped, for topping
- chips, for serving
Instructions
- Mix the dip: Combine the labneh, olive brine, vodka (if using), lemon zest, white pepper, garlic powder, and onion powder in a bowl. Taste and add salt as needed.12 oz labneh, 2-3 tbsp olive brine, 1½ tbsp vodka, 1 lemon, ½ tsp white pepper, ½ tsp garlic powder, 1 tsp onion powder, salt
- Chill: Cover and refrigerate for 30 minutes to let the flavors develop.
- Prep the olives: Slice a tiny piece off the bottom of each olive so it stands upright. Fill each olive with caviar.1 jar castelvetrano olives, 1 oz caviar
- Assemble: Pipe the chilled labneh dip onto a plate or shallow bowl. Arrange the filled olives over the top. Drizzle with olive oil and finish with chives. Serve with chips.1 drizzle olive oil, Chives, chips
Nutrition
Calories: 112kcal, Carbohydrates: 4g, Protein: 8g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 31mg, Sodium: 648mg, Potassium: 114mg, Fiber: 1g, Sugar: 2g, Vitamin A: 229IU, Vitamin C: 2mg, Calcium: 99mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.