Lemon Pistachio Labne Dip

Switch things up from the traditional pita and hummus party platter and go for this original cool, creamy dip. Labneh, similar to Greek yogurt, is a soft cream cheese that’s thicker than yogurt and often seen in Mediterranean and Middle Eastern recipes. We’re using this lactic, mouthwatering cream as the base for a blend of sweet pistachio cream and fresh lemon zest to create a colorful dip that’s got a blend of complex flavors, a refreshing mouthfeel, and just a hint of bright spice.

Featuring

prep time
15minutes
assembly time
5minutes
Serves
4people

preparation & ingredients

16 oz. Victor’s Labne

1/4 cup Pistachio Cream Spread

1 Tbsp. extra virgin olive oil

1 Tbsp. Lemon juice, plus zest of 1 lemon

1 cup Shelled pistachios

1/2 tsp. fine sea salt

1/4 tsp. Ground sumac

1 Tbsp. chopped parsley

Mix 1 tablespoon lemon juice in a bowl with the labneh and a pinch of sea salt. Spoon the labneh mixture into a serving bowl and swipe into a concentric circles to leave a bit of a well in the center.

Drizzle the pistachio cream spread over the labneh and make similar swiping motions to partially incorporate the spread. It should look like wisps of green throughout the white labneh mixture, almost like a tie-dye pattern.

Using the wide end of a knife, crush the pistachios against a cutting board into irregular pieces. Add them to a small bowl and mix with the sumac and remaining sea salt.

Scatter the pistachio mixture over the labneh pistachio spread mixture. Drizzle with extra virgin olive oil and finish with lemon zest and parsley. Serve with warm pita or crackers.