Labneh & Mala Chili Dip

I am all about dips and grazing platters when entertaining. 

This dip is less of a recipe and more of an assembly of ingredients.  It's fast, it's easy, and its delicious!

This recipe came to be because I mistakenly ordered 2 tubs instead of 1 of my usual greek yogurt.  I was speaking to a Lebanese client who loves her labneh so I asked her how she makes it.  I was excited to hear how easy it was!

I put a strong paper kitchen towel (can use a cheese cloth) at the bottom of a sieve. I placed the sieve in a  large bowl that would catch the liquid as the yogurt strained, and then I popped the whole thing into the fridge for 24 hours.  Thats it!  The next day I had creamy, delicious labneh.  Next time, the only change I would make, would be to add about a 1/2 tsp of salt to my yogurt before starting the straining process.

Now that I had creamy protein rich labneh, the question was how to enjoy it.  I could have simply enjoyed it as is on some gluten-free toast or with some seed crackers but I wanted something a little more.

I can't tell you how well the cool creamy labneh works with the freshness of lemon, along with spicy Mala Chili Oil.  It's a beautiful combination of flavors!

If you enjoy a bit of sweet with your savoury, I highly recommend finishing the dip off with a drizzle of honey!  Chefs kiss!

This dip pairs well with cool crunchy cucumbers, crackers,  pita, or your favorite chip.