If you’re looking for a different dip, easy to make and healthy, this is it! A subtle mix of Lebanese labneh and Dijon mustard. The mustard will give this appetizer deep flavors while preserving the creamy texture of the labneh.
Lebanese love for labneh is legendary. We will have it for breakfast, lunch and dinner or for snacks,... adding it to everything we know and eat! :) I even have memories of "labneh fights" on a boat trip with my lovely girlfriends. You can eat it by itslef, with a spoon, with some cucumbers or any vegetable you like, spread it on pita bread and make your favorite labneh sandwich, with vegetables, olives, herbs and zaatar. The possibilities are endless. Labneh is basically strained yogurt. You can buy it in some middle eastern stores, or make it at home, by draining the water out of the yogurt. The thicker you like your labneh, the longer you’ll have to drain it. You’ll be able to find a lot of tutorials online...
Labneh Mustard Dip
Credits: Michel Jabbour
⅔ cup Labneh
2 teaspoon Dijon Mustard
a pinch of Salt
Extra Virgin Olive Oil
In a small bowl, mix the labneh, mustard and salt until well combined.*
Add a drizzle of olive oil.
You can present it with crudités or crackers.
*This dip can be prepared up to a day in advance and chilled until ready to eat.