This Fresh Herb and Habanero Labneh is spicy, fresh, creamy, savory, and light; all at the same time! PASS THE DIP!
You can use either store-bought or homemade labneh for this recipe. Click HERE for my Labneh Recipe.
Serve this seriously addicting dip with warm pita bread, crudités, or crunchy kettle-cooked potato chips.
Want to make your own labneh instead or using store-bought? I’ve got you! Click HERE to jump to my Labneh recipe.
Fresh Herb and Habanero Labneh
This dip is is spicy, fresh, creamy, savory, and light; all at the same time!
Equipment
- 1 food processor
- 1 silicone spatula
Ingredients
- 1 ½ cups Labneh homemade or store-bought
- ½ cup fresh basil stems removed and packed
- ¼ cup fresh mint stems removed and packed
- ¼ cup Italian parsley stems removed and packed
- 2 tbsp habanero extra-virgin olive oil I used 2 but it was definitely my max heat level; may regular EVOO and add a jalapeño for heat
- 1 garlic clove minced
- kosher salt
- extra-virgin olive oil for drizzling
Instructions
- Add all of the ingredients (except both extra-virgin olive oils) to the bowl of a food processor and blend for a good 20 seconds. Scrape down the sides using a silicone spatula; blend for another 15 seconds.
- With the motor still running, slowly start to drizzle in the habanero extra-virgin olive oil; blend for another 20 seconds. Taste, add a bit more salt (if needed).
- Serve on a plate and garnish with fresh herbs, olives, and a drizzle of lemon extra-virgin olive oil.
- Serve this seriously addicting dip with warm pita bread, crudités, or crunchy kettle-cooked potato chips.
Notes
Store dip in an air-tight container in the fridge for 3 days.
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