Can I substitute scallions with other ingredients in Labneh Chili Crisp Dip?

Yes, if scallions are not available, you can use green garlic or ramps as a substitute in the Labneh Chili Crisp Dip. These alternatives provide a similar mild onion-garlic flavor that complements the creamy labneh and spicy chili crisp well.

How long does it take to make Labneh Chili Crisp Dip from start to finish?

Preparing Labneh Chili Crisp Dip typically takes about 15 minutes. This includes making the sizzled scallion oil and mixing it with the labneh, making it a quick and flavorful appetizer for any occasion.

Can I prepare the components of Labneh Chili Crisp Dip ahead of time?

Yes, both the sizzled scallion oil and the seasoned labneh can be prepared up to one week in advance and stored in the refrigerator. For the best flavor and texture, combine them just before serving.

What are the best ways to serve Labneh Chili Crisp Dip?

Labneh Chili Crisp Dip pairs perfectly with raw vegetables, crackers, or flatbread for dipping. It also works well as a spread on sandwiches or alongside roasted meats and vegetables, adding a creamy and spicy twist to your dishes.

What can I use if I don’t have labneh on hand?

If labneh is unavailable, full-fat Greek yogurt or sour cream can be used as substitutes. These options provide a similar creamy texture and tangy flavor, though Greek yogurt may be slightly thinner, so straining it overnight can improve consistency.

Labneh Chili Crisp Dip Recipe With Crispy Scallions And Heat

Name: Labneh Chili Crisp Dip
Prep time: 15 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: – ⅓ cup olive oil; – 4 scallions (or green garlic), white and light green parts, thinly sliced; – 1 teaspoon red-pepper flakes; – 2 tablespoons finely chopped fresh cilantro (leaves and tender stems) or chives, plus more for garnish; – Flaky sea salt (amount to taste); – Freshly ground black pepper (amount to taste); – 2 cups labneh, full-fat Greek yogurt, or sour cream; – 2 tablespoons fresh lemon juice

Ingredients

– ⅓ cup olive oil

– 4 scallions (or green garlic), white and light green parts, thinly sliced

– 1 teaspoon red-pepper flakes

– 2 tablespoons finely chopped fresh cilantro (leaves and tender stems) or chives, plus more for garnish

– Flaky sea salt (amount to taste)

– Freshly ground black pepper (amount to taste)

– 2 cups labneh, full-fat Greek yogurt, or sour cream

– 2 tablespoons fresh lemon juice

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Instructions

1-Gather all ingredients including labneh, chili crisp elements, lemon juice, and salt to ensure everything is ready.

2-In a medium bowl, mix 2 cups labneh with 2 tablespoons fresh lemon juice until smooth, then season with salt and pepper.

3-Gradually add the cooled sizzled oil mixture to the labneh, swirling it in for even distribution.

4-Taste and adjust seasonings as needed for the perfect balance.

5-Refrigerate for at least 30 minutes to let flavors meld, then garnish and serve.

Last Step:

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Notes

🔥 The sizzled scallion oil can be made up to a week ahead and refrigerated.
⏲️ Monitor cooking closely to avoid burning scallions and cilantro.
🌶️ Adjust red-pepper flakes to control spiciness and oil color.

Author: Brandi Oshea
Prep Time: 15 minutes
Category: Appetizer
Method: Sautéing and mixing
Cuisine: Middle Eastern
Diet: Vegetarian

Nutrition

Serving Size: 1/4 cup
Calories: 293
Sugar: 5 g
Sodium: 432 mg
Fat: 26 g
Saturated Fat: 7 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 1 g
Protein: 11 g