Labne with Sizzled Scallions and Chile
This creamy labne dip is swirled with warm scallion chile oil, combining cool tangy dairy with fragrant olive oil infused with scallions, herbs, and a touch of heat. Perfect for gatherings or as a flavorful snack.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 15 minutes
- Yield: 2 cups (serves 6 to 8)
- Category: Appetizer
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 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 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
Instructions
- Pour olive oil into a small saucepan and add sliced scallions, red pepper flakes, and chopped herbs.
- Place over medium-low heat and cook gently, swirling occasionally, until scallions sizzle and oil turns orange-red, about 5–7 minutes.
- Remove from heat, let cool slightly, then season with flaky salt and black pepper to taste.
- In a medium bowl, mix labne with lemon juice. Season with salt and pepper until smooth and balanced.
- Spoon labne into a serving bowl. Swirl the warm scallion chile oil on top, letting it streak through the dip.
- Garnish with extra herbs if desired. Serve immediately or chill until ready to use.
Notes
- Use thick yogurt if substituting for labne; strain it if needed.
- Make the scallion oil ahead and store up to a week in the fridge.
- For extra heat, increase pepper flakes or add fresh chili.
- Serve with warm flatbread, pita, crackers, or veggies.
- Warm only the oil before serving; do not heat the dip.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 10mg
