Description
A smooth, tangy Labneh dip made with kefir and smoked paprika, perfect for dipping flatbreads or veggies.
Ingredients
Scale
- 2 cups full-fat plain yogurt
- 3 tbsp plain kefir
- 1 small garlic clove, smashed or grated
- 1 tsp smoked paprika
- 1 tsp olive oil
- Good pinch of salt
- Chopped fresh herbs (parsley or mint)
- Flatbread, crackers, or veggie sticks for serving
Instructions
- Mix yogurt and kefir in a bowl with salt and garlic.
- Drape a cheesecloth or clean kitchen towel inside a colander, pour in the yogurt mixture, and twist it into a pouch.
- Set the colander over a bowl in the fridge for at least four hours (eight is better).
- After the time is up, transfer the mixture to a bowl, swirling in smoked paprika and olive oil.
- Top with fresh herbs and serve.
Notes
If the dip is too thick, stir in a splash more kefir. For a runny consistency, strain a bit longer. Experiment with toppings like roasted red peppers or a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Dip
- Method: Chilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 15mg