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Lemon Pistachio Labne Dip

Switch things up from the traditional pita and hummus party platter and go for this original cool, creamy dip. Labne, 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.

preparation & ingredients

16 oz. Victor’s Labne

¼ cup Pistachio Cream Spread

1 Tbsp. extra virgin olive oil

1 Tbsp. Lemon juice, plus zest

1 cup Shelled pistachios

½ tsp. sea salt, fine

¼ tsp. Ground sumac

1 Tbsp. Fresh parsley, chopped

Mix 1 tablespoon lemon juice in a bowl with the labne and a pinch of sea salt. Spoon the labne 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 labne 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.
Shell the pistachios and using the wide end of a knife, crush them against a cutting board into irregular pieces
In a small bowl, mix together the sumac, remaining sea salt and pistachios.
In a small bowl, mix together the sumac, remaining sea salt and pistachios.
Drizzle with extra virgin olive oil and finish with the zest of the lemon and a sprinkle of the fresh parsley.
Serve with warm pita or crackers.

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