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Dukkah-swirled labne dip
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Prep Time:
10 minutes
Cook Time:
Total Time:
10 minutes
Whip up a creamy labne dip with almonds, lemon, and herb dukkah for a flavorful addition to your antipasto board.
Ingredients:
  • 500g plain Greek-style yoghurt
  • 2.40 gm sea salt
  • 40.00 ml almond, lemon and herb dukkah
  • 18.20 gm extra virgin olive oil
  • Lemon zest, to serve
Instructions:
  • Mix creamy yoghurt with a pinch of salt in a bowl.
  • Prepare a sieve by lining it with 2 layers of muslin cloth or 5 layers of paper towel. Place the sieve over a bowl. Spoon the yogurt mixture into the lined sieve, cover it, and refrigerate overnight to allow the excess liquid to drain from the yogurt.
  • Move the strained yoghurt mixture into a serving bowl, discarding any liquid. Swirl in the dukkah, drizzle with olive oil, sprinkle with lemon zest, season to taste, then serve.

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