Thick yogurt & herb dip
Try this Middle Eastern-inspired dip, also known as labneh, with crunchy carrot sticks
- 5 mins, plus 1 hour chilling
- Serves 8, with other dishes
- Easy
Ingredients
- 400g Greek yogurt
- 4 spring onions, finely sliced
- 1 tbsp each dill and mint, chopped
- extra-virgin olive oil, for drizzling
Method
-
Tip the yogurt into a fine sieve set over a
bowl, then leave to drain in the fridge for
1 hr. Discard any liquid that has drained off.
Scrape into a mixing bowl, then stir in the
onions and most of the herbs. When ready
to serve, drizzle with a little extra virgin olive
oil and sprinkle with the remaining herbs
and a little black pepper.
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