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labaneh

Labaneh Dip

Velvety, tangy labneh folded with sweet smoky red peppers and peppery arugula, finished with a bright splash of lemon and a rich drizzle of extra virgin olive oil—pure Mediterranean indulgence in every scoop.
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Prep Time 10 minutes
Chilling time 15 minutes
Total Time 25 minutes
Servings: 8
Course: Appetizer, dip, Side Dish
Cuisine: jordanian, Middle Eastern
Calories: 133
Ingredients Instructions

Ingredients
  

  • 16 oz Cream labneh
  • ½ cup Fresh arugula, finely chopped
  • ¼ cup Roasted red pepper, diced (Drained and patted dry.)
  • ½ tsp fresh lemon juice
  • Garlic, finely minced (A small pinch, finely minced)
  • 2 tbsp Extra virgin olive oil

Method
 

  1. Combine the base: In a medium bowl, add the labneh, chopped arugula, diced roasted red pepper, lemon juice, minced garlic, and 1 tablespoon of the olive oil.
  2. Mix: Fold gently with a spatula or spoon until all ingredients are evenly distributed throughout the labneh.
  3. Chill (Optional): Cover and refrigerate for 15 to 30 minutes to allow the subtle garlic and lemon flavors to meld into the creamy base.
  4. Garnish & Serve: Transfer to a wide serving bowl. Use the back of a spoon to create a few shallow swirls on top, drizzle with the remaining 1 tablespoon of olive oil, and garnish with extra chopped arugula or diced pepper if desired. Serve chilled or at room temperature with warm pita chips, crisp cucumbers, or crusty bread.