Fresh Herb and Habanero Labneh

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.

Sacha Hirschfeld

Fresh Herb and Habanero Labneh

This dip is is spicy, fresh, creamy, savory, and light; all at the same time!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 18 minutes mins

Servings: 4

Course: Appetizers

Cuisine: American, Mediterranean

Calories: 80

Ingredients Equipment Method Notes

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

Equipment

• 1 food processor
• 1 silicone spatula

Method

 

1. 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.
2. 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).
3. Serve on a plate and garnish with fresh herbs, olives, and a drizzle of lemon extra-virgin olive oil.
4. 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.