Labne with Sizzled Scallions and Chile

This creamy, tangy labne dip swirled with warm, sizzling scallion chile oil is the kind of dish that quietly steals the spotlight. Cool, lemony dairy meets fragrant olive oil infused with scallions, red pepper flakes, and herbs, creating a dip that feels both comforting and a little bit fancy. Inspired by the cooking style of Alison Roman, it’s simple to prepare yet memorable enough to become a go-to for gatherings.

Why You’ll Love This Recipe

This recipe comes together quickly with minimal cooking and delivers big flavor. The contrast between the chilled labne and the warm, spicy oil makes every bite interesting. It works as a dip, a spread, or even a sauce, and it can be partially prepared ahead of time, making it ideal for entertaining. The ingredients are straightforward, but the final result tastes layered and indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

⅓ cup olive oil
4 scallions, white and light green parts only, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons finely chopped fresh cilantro (leaves and tender stems) or chives, plus more for garnish
½ teaspoon flaky sea salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
2 cups labne, full-fat Greek yogurt, or sour cream
2 tablespoons fresh lemon juice

Directions

Pour the olive oil into a small saucepan and add the sliced scallions, red pepper flakes, and chopped cilantro or chives. Place the pan over medium-low heat and cook gently, swirling the pan occasionally, until the scallions begin to sizzle and soften and the oil turns a warm orange-red color. This should take about 5 to 7 minutes. Remove from the heat and allow the mixture to cool slightly, then season with flaky sea salt and black pepper to taste.

In a medium bowl, combine the labne with the lemon juice. Season with salt and black pepper, stirring until smooth and well balanced.

Spoon the seasoned labne into a serving bowl. Swirl the warm scallion chile oil over the top, allowing some of it to pool and streak through the yogurt. Finish with extra chopped herbs if desired, and serve immediately or chill until ready to use.

Servings and timing

This recipe yields about 2 cups of dip, which serves 6 to 8 people as an appetizer.
Preparation time is approximately 10 minutes, with about 5 to 7 minutes of cooking time, for a total of around 15 minutes.

Variations

You can substitute green garlic or ramps for the scallions when they are in season for a more assertive flavor. Chives offer a milder, more delicate taste if you prefer less bite. For extra heat, increase the red pepper flakes to 1½ teaspoons, or add a finely minced fresh chili. A pinch of ground cumin or coriander in the oil can add subtle warmth and depth.

Storage/Reheating

The scallion chile oil can be prepared up to one week in advance and stored in an airtight container in the refrigerator. The labne can also be mixed with lemon juice and seasoning up to a week ahead and refrigerated separately. Combine the two just before serving. If the oil solidifies when chilled, let it sit at room temperature for a few minutes or warm it gently before using.

FAQs

Can I use regular yogurt instead of labne?

Yes, but it should be thick. Strain full-fat yogurt through a cloth or fine sieve for several hours to remove excess liquid before using.

Is this dip very spicy?

It has a gentle heat. You can reduce the red pepper flakes for a milder version or increase them if you enjoy more spice.

Can I make this recipe ahead of time?

Yes. Prepare the labne and the scallion oil separately and combine them just before serving for the best texture and flavor.

What should I serve with this dip?

It pairs well with warm flatbread, pita, crackers, or fresh vegetables like cucumbers and carrots.

Can I use dried herbs instead of fresh?

Fresh herbs are strongly recommended, as dried herbs will not infuse the oil with the same aroma or brightness.

How long can this sit out at a party?

It can safely sit out for about 2 hours. Keep it chilled longer if the room is warm.

Can I make it dairy-free?

You can use a thick, unsweetened plant-based yogurt, but the flavor and richness will differ from traditional labne.

What kind of olive oil works best?

A good-quality extra-virgin olive oil with a mild to medium flavor works best so it doesn’t overpower the dip.

Can I reheat the entire dip?

It’s better not to heat the labne. If needed, gently warm only the scallion oil and swirl it into the cold labne.

Does lemon juice make it too tangy?

The lemon adds brightness without overwhelming the dip. You can reduce it to 1½ tablespoons if you prefer a milder tang.

Conclusion

Labne with sizzled scallions and chile is a deceptively simple dip that delivers bold, balanced flavor with very little effort. Whether served at a gathering or enjoyed as a snack at home, it’s the kind of recipe that people remember and request again. Once you make it, it’s easy to see why it earns the nickname “The Dip.”

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