Go Back Email Link
A plate of fresh herb and labneh dip, garnished with a Kalamata olive and a few basil leaves. Serve alongside warm pita bread and San Marzano tomatoes.
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
Cook Time 5 minutes
Total Time 18 minutes
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.