5 mins, plus 1 hour chilling
Try this Middle Eastern-inspired dip, also known as labneh, with crunchy carrot sticks
Nutrition and extra info
- Vegetarian
- Gluten-free
- Egg-free
Nutrition: per serving
- kcal76
- fat7g
- saturates3g
- carbs1g
- sugars1g
- fibre0g
- protein3g
- salt0.09g
Ingredients
- 400g Greek yogurt
- 4 spring onions, finely sliced
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 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.
Comments, questions and tips